Beef and Cabbage Pasta Bowls
These Beef and Cabbage Pasta Bowls will be your newest go-to for a quick and healthy meal! Easy, filling, and picky-eater approved!
Servings 2 People
- 3 Cups Green cabbage roughly chopped
- 1 tsp Olive oil
- 3 Oz Pasta, of choice (I like chickpea pasta in any shape)
- 1/2 Lb 90% Lean Ground Beef
- 1 Cup Tomato pasta sauce, of choice (I like one that is creamy)
- 1/4 Cup Parmesan Cheese, Grated
- Fresh basil, sliced
Heat your oven to 400 degrees.
Toss the cabbage with the oil and a pinch of salt and spread in one layer on a cookie sheet. Bake until the cabbage is lightly browned and fork tender, about 20-25 minutes.
While the cabbage roasts, boil the pasta according to package directions.
In a pan, cook the beef on medium-high heat until no longer pink inside, breaking it up into crumbles as you cook it.
Once the pasta is cooked, drain it and toss with the sauce.
Divide the pasta between two bowls, followed by the cabbage, beef, cheese and some basil.
Season to taste with salt and DEVOUR!
Calories: 475kcal | Carbohydrates: 40g | Protein: 41g | Fat: 19.5g | Saturated Fat: 6.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.7g | Cholesterol: 80mg | Sodium: 1000mg | Potassium: 733mg | Fiber: 11g | Sugar: 12g | Vitamin A: 14IU | Vitamin C: 85mg | Calcium: 21mg | Iron: 49mg