Whip Up Restaurant-Quality Pasta in Minutes!
Servings: 1
Ingredients:
- 4 ounces extra lean ground beef
- 1/4 cup diced fennel
- 1/4 cup diced carrots
- 1/4 cup diced yellow onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 2 tablespoons grated parmesan (optional)
- 3/4 cup tomato sauce
- 2 ounces chickpea pasta (dry)
- Basil leaves for garnish
Directions:
- In a large pot, cook the ground beef over medium heat, breaking it up with a spatula as it browns.
- Once the meat has browned and is mostly cooked (about 5-7 minutes), add in the diced fennel, carrots, onion, salt, and pepper. Continue cooking for 5 minutes or until the vegetables are softened.
- Add the tomato sauce and dried oregano to the pot. Bring to a simmer and reduce the heat to low. Allow to simmer while preparing the pasta.
- To prepare the pasta, bring 4 quarts of water (adjust for larger batches) to a boil and add 2 big pinches of salt. Cook the chickpea pasta according to the instructions, but reduce the cooking time by 1 minute so they are “al dente.” Reserve 1/2 cup of pasta water before straining.
- Add the drained noodles back to the pot (with heat off) and pour in the sauce. Turn on the heat to low and stir in half of the reserved pasta water. Bring the pasta to a quick simmer for about 30 seconds, adding another splash of pasta water if necessary to help the sauce cling to the noodles.
- You may choose to serve the pasta with grated parmesan and basil leaves for garnish. Enjoy!
Nutritional Information (approximate, per serving):
- Calories: 450
- Protein: 33g
- Carbohydrates: 36g
- Fiber: 10g
- Fat: 17g
