Garlic Parmesan Beef and Bow Tie Pasta
Calories 509 (25% from fat)
Fat 14 gram
Saturated Fat 7 gram
Trans Fat 0 gram
Cholesterol 93 mg.
Sodium 887 mg.
Carb. 44 gram
Fiber 5.5 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 51 gram
Ingredients
For the Pasta:
For the Cheese Sauce:
16 oz. fat-free cottage cheese
6 oz. parmesan cheese, shredded
1/4 cup water
For the Beef and Tomatoes:
2 pounds 93/7 lean ground bee
5 Tbsp. tomato paste
10 oz. (about 1 pint) cherry or grape tomatoes, halved
6 garlic cloves (6 tsp.), minced
For the Seasonings:
1/2 Tbsp. garlic powder
1/2 Tbsp. onion powder
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. salt (or to taste)
1/2 tsp. black pepper
50 grams of protein in every bowl. Ground beef, protein pasta, and a cottage cheese parmesan sauce you blend smooth in minutes. Cherry tomatoes and fresh garlic make it taste like more work than it is.
1. Cook the pasta according to package directions. Drain and return to the pot. Set aside.
2. In a blender or food processor, combine cottage cheese, parmesan, and water. Blend for 2-3 minutes until smooth. Set the cheese sauce aside.
3. Heat a large skillet (at least 14 inches across) over medium-high heat. Add ground beef and cook just until no longer pink, breaking it up while cooking.
4. As soon as the beef is no longer pink (but not yet browned), stir in the tomato paste. Add the halved tomatoes and cook until the tomatoes start to fall apart and beef browns, about 5 more minutes.
5. Stir in garlic powder, onion powder, Italian seasoning, oregano, salt, and pepper. Mix and cook for about 30 seconds.
6. Add minced garlic, stir, and cook for another 30 seconds.
7. Reduce heat to low and pour in the cheese sauce. Mix well and let simmer for 2-3 minutes.
8. Stir in the cooked pasta. Mix well and cook for another 2-3 minutes until everything is hot. Serve immediately.
Yield: 8 Servings
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 2-3 minutes.
