Beef and Mushroom Pappardelle
Arugula and Pear Salad
Wine Recommendation
Josh Legacy Red Blend
Ingredients
- 8 oz pappardelle pasta (or use fettuccine)
- 1½ lb lean ground beef
- 2 (8-oz) pkg sliced baby portobello mushrooms
- 2 Tbsp olive oil
- ½ cup red wine
- 2 pints grape tomatoes, halved
- 1 (24-oz) jar marinara sauce
- ½ cup freshly shredded Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, cook beef in a large nonstick skillet over medium-high heat 5 to 6 minutes or until browned and crumbly; remove from skillet.
- Cook mushrooms in hot oil in skillet 6 to 8 minutes or until browned. Add wine, and cook 1 to 2 minutes, scraping skillet to loosen browned bits.
- Add tomatoes, beef, and marinara sauce; simmer 5 minutes. Serve over pasta; sprinkle with cheese.
Side Dish Ingredients
- ¼ cup olive oil
- 2 Tbsp white wine vinegar
- ¼ tsp kosher salt
- ½ tsp pepper
- 1 (5-oz) pkg arugula
- 2 red pears, thinly sliced
- ¼ cup thinly sliced red onion
Side Dish Instructions
- Whisk together oil, vinegar, salt, and pepper in a large bowl. Add arugula, pears, and onion. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
488
|
124
|
612
|
| Fat (g) | 17 | 9 | 26 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 36 | 1 | 37 |
| Carb (g) | 49 | 9 | 58 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 715 | 88 | 803 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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