Description

This healthy pasta with ground beef is a quick 30-minute skillet dinner packed with lean protein, whole grain pasta, and colorful vegetables. A light tomato sauce coats every bite so you get all the comfort of classic beefy pasta without feeling heavy. The recipe is flexible enough for whatever veggies and pasta shapes you have on hand. If you like exploring more pasta ideas, you can browse additional options at Pasta Recipes.

Ingredients

8 oz (225 g) whole wheat or high-protein short pasta (such as penne, rotini, or fusilli)
1 tbsp olive oil
1 lb (450 g) lean ground beef (90–96% lean)
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 medium carrot, finely diced or grated
1 tsp dried Italian seasoning
1/2 tsp dried oregano
1/2 tsp smoked paprika (optional)
1/2 tsp red pepper flakes (optional, for heat)
3/4 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper
1 can (14.5 oz / 410 g) crushed or finely diced tomatoes, no salt added if possible
1/2 cup (120 ml) low-sodium beef or vegetable broth
2 tbsp tomato paste
1/4 cup (60 ml) milk or unsweetened plain yogurt (optional, for a slightly creamy sauce)
1/4 cup (25 g) finely grated Parmesan cheese, plus more for serving
2 tbsp chopped fresh parsley or basil, plus extra for garnish
1 cup (30 g) fresh baby spinach, roughly chopped
Nonstick cooking spray or additional oil as needed

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Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, stirring occasionally to prevent sticking. Reserve 1/2 cup of the starchy pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spatula, until no longer pink and lightly browned in spots, 5–7 minutes. Spoon off any excess fat if needed, leaving about 1 tablespoon in the pan.
Reduce the heat to medium. Add the chopped onion and cook, stirring often, until softened and translucent, about 3–4 minutes. Add the garlic and cook until fragrant, about 30 seconds, watching closely so it does not burn.
Stir in the bell pepper, zucchini, and carrot. Cook, stirring occasionally, until the vegetables begin to soften and the edges look slightly glossy and tender-crisp, about 4–5 minutes.
Sprinkle in the Italian seasoning, dried oregano, smoked paprika, red pepper flakes, salt, and black pepper. Stir well to coat the beef and vegetables evenly in the spices and cook for 1 minute so the flavors bloom and become fragrant.
Add the crushed tomatoes, broth, and tomato paste. Stir until the tomato paste is fully incorporated and no streaks remain. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the vegetables are tender.
Stir in the chopped spinach and cook until just wilted and bright green, about 1–2 minutes. If using milk or yogurt, lower the heat and stir it in now, mixing until the sauce looks silky and slightly creamy but not boiling.
Add the drained pasta to the skillet, along with the grated Parmesan and 2–4 tablespoons of the reserved pasta water. Toss gently but thoroughly until every piece of pasta is coated and the sauce clings nicely, adding more pasta water as needed to reach a loose, glossy consistency.
Taste and adjust seasoning with additional salt, pepper, or red pepper flakes. Let the pasta sit over low heat for 1–2 minutes so the flavors meld and the sauce slightly absorbs into the pasta, stirring once or twice to prevent sticking.
Remove from the heat and sprinkle with chopped fresh parsley or basil and extra Parmesan, if desired. Serve hot, making sure each portion gets a good mix of beef, vegetables, and pasta.

Notes

For extra fiber and protein, choose whole wheat or a lentil- or chickpea-based high-protein pasta and keep the beef lean (90–96%).
You can swap the vegetables for what you have: mushrooms, broccoli florets, or frozen mixed vegetables work well; just adjust cook time so they are tender but not mushy.
To meal prep, divide into airtight containers and refrigerate for up to 4 days; reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
This recipe also freezes well: cool completely, portion into freezer-safe containers, and freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
For a lower-sodium version, use no-salt-added tomatoes, low-sodium broth, and season gradually, tasting as you go.
To make it dairy-free, omit the milk and Parmesan or use your favorite plant-based cheese alternative; the sauce will still be flavorful and satisfying.

Nutrition

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