Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 12 oz whole grain penne
  • 2 cups low-sodium beef broth
  • 1/2 cup plain Greek yogurt
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb lean ground beef in an even layer; let sear undisturbed for 3-4 minutes until a mahogany crust forms, then break the meat into small crumbles and cook until no pink remains and the internal temperature reaches 160°F (71°C).
  2. Add the diced onion to the skillet and sauté for 5 minutes until translucent, then stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper, coating the meat evenly.
  4. Pour in 2 cups low-sodium beef broth and bring the mixture to a gentle simmer.
  5. While the sauce simmers, cook 12 oz whole grain penne in a separate pot of salted boiling water according to package directions. Reserve 1/2 cup of the pasta cooking water before draining.
  6. Lower the skillet heat to medium-low. Stir in 1/2 cup plain Greek yogurt and 1/2 cup grated Parmesan cheese until the sauce is smooth.
  7. Fold in the cooked pasta and 2 cups fresh baby spinach. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until glossy.
  8. Garnish with 1 tbsp chopped fresh parsley and serve immediately.