Lean beef, whole wheat pasta, and veggies deliver a lighter, hearty one-pot family meal with comfort food flavors.
# Components:
→ Meat & Protein
01 - 1 pound lean ground beef (93% lean or higher)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, grated
05 - 1 medium zucchini, grated
→ Pantry
06 - 2 cups whole wheat elbow macaroni
07 - 1 can (14.5 ounces) diced tomatoes, undrained
08 - 2 cups low-sodium beef or vegetable broth
09 - 1 tablespoon tomato paste
→ Dairy
10 - 1/2 cup reduced-fat shredded cheddar cheese (optional, or use non-dairy cheese)
→ Spices & Seasonings
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
→ Garnish
17 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Heat a large pot or deep skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, approximately 5 to 6 minutes. Drain any excess fat if necessary.
02 - Add the chopped onion and cook for 2 minutes until softened. Stir in the minced garlic, grated carrot, and grated zucchini; continue cooking for another 2 minutes.
03 - Sprinkle in the smoked paprika, dried oregano, garlic powder, onion powder, salt, and black pepper. Sauté the mixture for 1 minute until aromatic.
04 - Stir in the tomato paste, diced tomatoes with their juices, low-sodium broth, and whole wheat elbow macaroni. Mix thoroughly to combine ingredients and ensure pasta is coated.
05 - Increase heat to bring to a boil, then reduce to a gentle simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most liquid has been absorbed.
06 - Take the pot off the heat. Add shredded cheddar cheese, if using, and fold through until melted and creamy.
07 - Portion the meal into bowls and garnish with chopped fresh parsley if desired. Serve immediately while hot.
