1/2lbuncooked whole grain or gluten free rotini or penne pasta (about 2 1/4 cups)
3cupsno-salt-added chicken or vegetable broth, gluten and/or dairy free if desired
14ozcan no-salt-added diced tomatoes
2Tbspno-salt-added tomato paste
Zest of 1 lemon
1 1/2tspItalian seasoning
1/2tspcrushed red pepper flakes
5ozcontainer baby kale or baby greens mix
1/2cupgrated Parmesan cheese (optional)
Lemon oil (optional)
In large pot over medium heat, warm grapeseed or sunflower oil. Add meat and cook until browned, stirring occasionally, about 4 minutes. Remove from pan and set aside. Add onion and cook, stirring often, until onion has softened, about 5 minutes. Add sweet potato and garlic; heat, stirring often, until potato is tender, about 3 minutes.
Add pasta, broth, canned tomatoes, tomato paste, lemon zest, Italian seasoning, and red pepper flakes to pan. Bring to a boil; reduce heat to medium-low and simmer, covered, until pasta is al dente and liquid has almost evaporated. Be sure to scrape up any brown bits from bottom of pan. In batches, stir in kale or baby greens until wilted. Stir in ground meat and heat through. Remove from heat and let stand for 5 minutes.
3. Garnish with Parmesan and a splash of lemon oil if desired.
Garnish with Parmesan and a splash of lemon oil if desired.
PER SERVING: 219 CALORIES; 15 G PROTEIN; 5 G TOTAL FAT (1 G SAT. FAT); 32 G TOTAL CARBOHYDRATES (4 G SUGARS, 2 G FIBER); 438 MG SODIUM