Arrabbiata Beef and Penne

Lean ground beef simmered in a spicy crushed red pepper and tomato sauce, tossed with whole-wheat penne and sautéed zucchini.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy

Dietary

• High-Protein
• High-Fiber
• Low-Calorie
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Saturated-Fat
• Low-Fat
• Low-Sodium
• Low-Cholesterol

Tags

• sauté
• quick
• spicy
• comfort food

Ingredients

• 1 pound lean ground beef (93% lean)
• 8 ounce whole-wheat penne pasta (dry)
• 2 zucchinis (medium, sliced)
• 1 can canned crushed tomatoes
• 4 clove garlic (minced)
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.25 cup fresh basil (chopped)

Instructions

1. Bring a large pot of salted water to a boil. Add the whole-wheat penne and cook for 9 minutes until al dente, then drain and set aside.
2. Meanwhile, place a large skillet over medium-high heat. Add the lean ground beef and cook for 5 to 6 minutes, breaking it into small crumbles, until browned and cooked to an internal temperature of 160 degrees Fahrenheit.
3. Add the sliced zucchini, minced garlic, crushed red pepper flakes, dried oregano, and kosher salt to the skillet with the beef. Cook for 3 minutes until the garlic is fragrant and zucchini begins to soften.
4. Pour in the canned crushed tomatoes and bring to a simmer. Reduce heat to medium-low and cook for 4 minutes until the sauce thickens slightly.
5. Fold the drained pasta into the skillet along with the chopped fresh basil, tossing well to coat evenly before serving.

Notes

For a milder kick, reduce crushed red pepper flakes to 1/2 teaspoon.

Nutrition (per serving)

• Calories: 420
• Protein: 33 g
• Carbohydrates: 49 g
• Fat: 10 g
• Fiber: 8 g
• Sodium: 460 mg
• Saturated Fat: 3.5 g
• Sugar: 5 g
• Cholesterol: 65 mg