Ground Beef and Spinach Penne

A robust and satisfying pasta dish featuring lean ground beef simmered in a flavorful tomato sauce with fresh spinach, tossed with al dente penne pasta. It's a quick, hearty meal perfect for a chilly evening.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.38/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• quick
• comfort food
• savory
• sauté
• classic

Ingredients

• 1 pound ground beef (93/7 lean)
• 12 ounce penne pasta
• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 28 ounce crushed tomatoes
• 1.5 teaspoon Italian seasoning
• 1.25 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 0.5 teaspoon sugar
• 5 ounce fresh spinach
• 0.25 cup Parmesan cheese (grated)
• 5 ounce mixed greens
• 1 cup cherry tomatoes (halved)
• 0.5 cucumber (sliced)
• 1 tablespoon red wine vinegar
• 0.5 teaspoon Dijon mustard

Instructions

1. Bring a large pot of generously salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes. Drain and set aside, reserving 1/4 cup of the pasta water.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat and transfer the beef to a bowl.
3. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced yellow onion and cook until softened, about 3-5 minutes. Stir in the minced garlic, Italian seasoning, 1 teaspoon salt, black pepper, and red pepper flakes (if using) and cook for 1 minute more until fragrant.
4. Stir in the crushed tomatoes and sugar. Bring the sauce to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
5. Return the cooked ground beef to the skillet with the sauce. Add the fresh spinach, a handful at a time, stirring until it wilts into the sauce, about 2-3 minutes. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water.
6. Add the cooked penne pasta to the skillet and toss everything together until the pasta is well coated in the sauce.
7. While the pasta simmers, prepare the side salad: In a medium bowl, combine the mixed greens, cherry tomatoes, and sliced cucumber. In a small bowl, whisk together 2 tablespoons olive oil, red wine vinegar, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss the salad with the dressing.
8. Serve the Ground Beef and Spinach Penne immediately, topped with optional grated Parmesan cheese, and with the fresh side salad.

Nutrition (per serving)

• Calories: 600
• Protein: 30.8 g
• Carbohydrates: 57.8 g
• Fat: 23.8 g
• Fiber: 5.2 g
• Sodium: 400 mg
• Saturated Fat: 5 g
• Sugar: 1 g
• Cholesterol: 76 mg