- 8
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Ingredients
- 4 cups uncooked whole wheat spiral pasta
- 1 pound lean ground beef (90% lean)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 1 jar (24 ounces) meatless spaghetti sauce
- 2 cups finely chopped fresh kale
- 1 package (9 ounces) frozen peas, thawed
- 3/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- Grated Parmesan cheese, optional
Preparation
Step 1
Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until kale is tender. Stir pasta into sauce. If desired, serve with cheese.
Yield: 8 servings.