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- 8 oz whole wheat pasta (any shape) - 1 lb lean ground beef - 1 cup Greek yogurt (plain, unsweetened) - 1 cup low-sodium beef broth - 1 cup spinach, chopped - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 tablespoon olive oil - 1/4 cup grated Parmesan cheese (optional) - Whole wheat pasta: This pasta has more fiber than regular pasta. Fiber helps with digestion and keeps you full longer. - Lean ground beef: It is high in protein, which builds muscles. It also gives iron for energy and good health. - Greek yogurt: This yogurt is creamy and packed with protein. It has probiotics that help gut health. - Low-sodium beef broth: It adds flavor without too much salt. The broth can help keep you hydrated. - Spinach: Spinach is rich in vitamins A and C. It has iron and calcium for strong bones. - Onion: Onions have antioxidants. They can help fight off sickness and improve heart health. - Garlic: Garlic boosts the immune system. It can help lower blood pressure and improve heart health. - Italian seasoning: This mix adds flavor without extra calories. It has herbs that may help with digestion. - Olive oil: This oil is healthy fat. It can improve heart health and lower bad cholesterol. - Parmesan cheese: This cheese adds flavor. It has protein and calcium for strong bones. - Pasta: Use gluten-free pasta for a gluten-free option. Quinoa or zucchini noodles also work well. - Ground beef: Swap with turkey, chicken, or plant-based meat for different flavors and diets. - Greek yogurt: Use dairy-free yogurt made from almond or coconut if avoiding dairy. - Spinach: Kale or Swiss chard can replace spinach if desired, adding different tastes and nutrition. - Broth: Vegetable broth is a great choice for a vegetarian option. It adds depth without meat. {{ingredient_image_1}} Start by boiling a large pot of salted water. Once the water bubbles, add 8 oz of whole wheat pasta. Follow the cooking time on the package until it's al dente. Stir occasionally to keep it from sticking. After cooking, drain the pasta and set it aside. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves. Sauté for 2-3 minutes until you smell the lovely aroma. Now, add 1 lb of lean ground beef. Use a spatula to break it apart. Cook for 6-8 minutes until it's browned and no longer pink. Season with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Lower the heat and pour in 1 cup of low-sodium beef broth. Let it simmer gently. Add 1 cup of plain Greek yogurt to the skillet. Stir well until the mixture is creamy and smooth. This sauce will give your dish a rich flavor without added fat. Next, add 1 cup of chopped spinach to the sauce. Stir until the spinach wilts, which takes about 2-3 minutes. Now, it’s time to mix in the drained pasta. Toss everything together until the pasta is well coated in the creamy beef sauce. Cook for an extra minute to warm it all up. If you like, sprinkle 1/4 cup of grated Parmesan cheese on top before serving. To get the best creamy texture, use Greek yogurt. It adds a rich creaminess without extra fat. Make sure to stir it in slowly after adding the beef broth. This keeps the yogurt from curdling. If you want it extra creamy, add a bit more yogurt. A sprinkle of Parmesan cheese on top can boost the creaminess too. Cook your whole wheat pasta in a large pot of salted water. This adds flavor to the pasta. Make sure to follow the package instructions for the best texture. You want it al dente, which means it should have a firm bite. Once it’s done, drain it well. Avoid rinsing it, as that removes the starch that helps the sauce stick. Seasonings can make or break your dish. Use Italian seasoning for a classic taste. Add salt and pepper to bring out the flavors. You can also try adding a pinch of red pepper flakes for heat. Fresh herbs like basil or parsley can add brightness too. Taste as you go and adjust until it’s just right! Pro Tips Choose the Right Pasta: Opt for whole wheat pasta for added nutrients and fiber, which will make your meal more filling and healthy. Season the Beef Well: Don't be shy with the seasoning! Ensure that your ground beef is well-seasoned to enhance the overall flavor of the dish. Use Fresh Spinach: Fresh spinach will wilt beautifully and add a vibrant color and nutrition boost to your pasta. If using frozen spinach, make sure to thaw and drain excess water. Make It Creamier: For an extra creamy sauce, consider adding a splash of milk or a little more Greek yogurt, adjusting to your preferred consistency. {{image_2}} You can easily make this dish vegetarian. Replace the ground beef with plant-based protein. Options like lentils or chickpeas work great. They add protein and a nice texture. You can also use meat substitutes like tempeh or tofu. Just season them well, and they will soak up the flavors. While this recipe uses whole wheat pasta, you can swap it for any shape you like. Try penne, fusilli, or even farfalle for fun. Each shape holds the sauce differently, giving you a new taste. If you want gluten-free, look for rice or quinoa pasta. Adding more vegetables boosts nutrition and flavor. You can mix in bell peppers, zucchini, or mushrooms. These veggies are easy to chop and cook. Just add them when you sauté the onion and garlic. You can also toss in frozen peas or broccoli for a pop of color and taste. Store any leftover high protein creamy beef pasta in an airtight container. Let it cool down to room temperature first. This helps keep the pasta fresh. Place it in the fridge for up to three days. Make sure to label the container with the date. This way, you won’t forget when you made it. Reheat the pasta on the stovetop for best results. Place it in a skillet over medium heat. Add a splash of beef broth or water to keep it moist. Stir it often until hot. You can also use a microwave. Place the pasta in a microwave-safe bowl and cover it with a lid or plate. Heat it in short bursts, stirring in between, until warm. You can freeze this dish if you have too many leftovers. Portion it into smaller containers, which makes thawing easier. Use freezer-safe bags or containers. Be sure to remove as much air as possible to prevent freezer burn. It can last in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Then reheat as mentioned above. You can make this dish gluten-free by using gluten-free pasta. Many brands offer pasta made from rice, chickpeas, or lentils. Just follow the cooking instructions on the package. The rest of the recipe stays the same. You can enjoy a creamy beef pasta that fits your needs! Yes, you can use different meats! Try ground turkey or chicken for a leaner option. If you prefer pork, that works too. Each meat changes the flavor a bit. Just cook until it’s no longer pink, just like with beef. This pasta pairs well with a simple salad. A mix of greens, tomatoes, and cucumbers adds freshness. You can also serve garlic bread on the side for extra flavor. For a heartier meal, add steamed broccoli or roasted veggies. This blog post covered delicious ingredients and their health benefits. You learned how to make creamy pasta and browning beef right. I shared tips for texture and flavoring. You also discovered fun variations and smart storage tips. Remember, cooking is creative. Feel free to adjust recipes to fit your needs. Enjoy your meal and share it with others. Happy cooking!

High Protein Creamy Beef Pasta

A delicious and nutritious pasta dish packed with protein from lean beef and Greek yogurt.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz whole wheat pasta
  • 1 lb lean ground beef
  • 1 cup Greek yogurt (plain, unsweetened)
  • 1 cup low-sodium beef broth
  • 1 cup spinach, chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 4 cup grated Parmesan cheese (optional)

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
  • Brown the Beef: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until fragrant.
  • Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Season with Italian seasoning, salt, and pepper to your taste.
  • Create the Creamy Sauce: Lower the heat and pour in the beef broth, bringing it to a gentle simmer. Stir in the Greek yogurt, mixing until fully combined and creamy.
  • Incorporate Spinach: Add the chopped spinach to the skillet, stirring until wilted and evenly combined in the sauce, about 2-3 minutes.
  • Combine with Pasta: Add the drained pasta to the skillet, tossing everything together until the pasta is well coated in the creamy beef sauce. Cook for an additional minute to heat through.
  • Serve: Remove from heat and, if desired, sprinkle with grated Parmesan cheese before plating.

Notes

Feel free to add more vegetables or adjust seasoning to taste.
Keyword beef, creamy, high-protein, pasta