- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 1 can (14 ½ oz.) beef broth
- 1 can (14 ½ oz.) fire-roasted diced tomatoes, undrained
- 2 cups whole grain penne
- 2 cups frozen chopped broccoli
- 1 cup half and half
- ½ cup grated parmesan cheese
Brown ground beef with diced onion in large skillet until no longer pink. Drain excess grease from skillet. Add garlic and seasonings; cook 1 minute longer.
Add beef broth and tomatoes to ground beef and bring to a boil.
Add pasta and reduce heat. Cover and simmer for 5 minutes.
After 5 minutes, stir pasta and add frozen broccoli. Cover and simmer for an additional 5-7 minutes or until pasta is tender.
Slowly stir in cream and Parmesan cheese. Heat through but do not allow to boil. Serve warm with a crusty French baguette and fresh fruit.
Per Serving: 400 calories, 207 calories from fat, 23g fat, 11g saturated fat, 79mg cholesterol, 800mg sodium, 23g total carbohydrates, 4.5g dietary fiber, 5g sugars, 22g protein, 444mg Potassium
Durum wheat is for you pasta lovers out there! It’s grown primarily in Montana and North Dakota with a smidge grown in Arizona, California and South Dakota. This wheat has a high protein (aka gluten) content that is perfect for pasta and couscous.
Try these other Pasta recipes.