The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Fresh Pasta with Beef and Veggies
Per Serving:
4 oz lean ground beef
4 oz fresh pasta
125 g veggies (cabbage, broccolini, red peppers, leeks, zucchini)
1 T grated parmesan cheese
1/3 c herb sauce (lemon juice, parsley, rosemary, thyme, oregano, nutritional yeast, oil, salt and pepper)
Equipment needed: 1 pan large enough for all the ingredients and a pot of boiling water for the pasta.
Start by putting on a pot of water to bring to a boil. This meal does not take that long to cook, so starting the water first is best. Once you have the water turned on high, start cooking the beef. Cook until it begins to brown.
Sauté the veggies and beef until the veggies begin to soften. Once the water begins to boil, add salt to it (roughly a tsp per serving) and then add the pasta. The pasta will only take 2-3 minutes to cook.
Add the sauce to the pasta.
Once your pasta has been tossed in the sauce it will be ready to be plated. You can finish by topping off with the parmesan cheese, but it is not necessary. For those of you that are dairy-free, I have omitted the cheese. From start to finish this dinner takes less than 15 minutes. Enjoy.
Once the meat has browned, add the veggies.
When the veggies are tender and the pasta has cooked, transfer the pasta into the veggies using tongs. You can also pour the pasta out to strain with a colander if you do not have tongs.
Toss everything together.
