Beef Pasta Skillet
Recipes from Dietitian Jenn Messina
Jenn Messina is an experienced Registered Dietitian and a mom of two energetic kids. To her, food is life! It nourishes our bodies, minds, and spirits and connects us to each other and to our heritage.
After graduating from the University of British Columbia, she spent the last 16 years working as a Registered Dietitian with thousands of people of all ages and backgrounds. With so much nutrition information on the web, it can be frustrating, confusing and overwhelming. Jenn became an RD because she is passionate about helping people and truly enjoys learning about your life, work, families, and diets.
Jenn Messina
This recipe is perfect for anyone that wants a hearty pasta dish while avoiding heaps of dishes to clean. The frozen spinach, peas, and carrots add a vegetable boost without the extra fuss.
Ingredients:
1 lb extra lean ground beef
1/2 onion, diced
10 ounces frozen chopped spinach, thawed
1 cup of frozen peas & carrots
1 jar pasta sauce
2 cloves garlic, minced
3 cups of water
8 ounces of whole wheat penne
1/2 cup of grated parmesan cheese
Optional: 1/2 cup ricotta cheese
Instructions:
Cook ground beef and onion in a large pot over medium heat, stirring continuously for about 10 minutes or until no longer pink
Add spinach, peas & carrots, pasta sauce, garlic, and water to the skillet. Stir. Bring to a boil
Add penne. Stir until the penne is covered by liquid. Cover with a lid. Turn heat to low and cook for about 18-20 minutes or until the noodles are tender. Stir regularly to prevent it from sticking to the bottom of the pot 4. Add 1/4 cup of parmesan cheese and stir into the sauce. Sprinkle the remaining cheese on top and ricotta (if using).
