Directions
- 1Sauté a medium diced onion for a few minutes until soft.
- 2Add the lean ground beef and season it well with salt and pepper.
- 3Cook for 3–4 minutes until everything is combined.
- 4Add minced garlic.
- 5Set aside the lean ground beef while you work on the pasta.
- 6Toast the pasta in the pan for a few minutes with some of the leftover ground beef.
- 7Add enough water to cover it.
- 8Follow cooking instructions until al dente, approximately 7–9 minutes.
- 9In a food processor, combine milk, heavy cream, cream cheese, parmesan cheese, Italian seasoning and salt.
- 10Add the sauce to the al dente pasta along with the ground beef mixture.
- 11Let that thicken up on medium-low heat for 5–6 minutes.
- 12Serve in a bowl, top off with more freshly grated parmesan and parsley.
Ingredients
- 8 oz protein Cellantani pasta
- 1 lb Ground beef, 93% lean
- 1 Salt
- 1 Pepper
- 1 medium onion, diced
- 4 cloves Garlic, minced
- 1 tbsp Olive oil
- 0.25 cup heavy cream
- 1 cup fat free fair life milk
- 0.5 cup Parmesan cheese, grated
- 2 tbsp 1/3 fat cream cheese
- 2 tsp Italian seasoning
- 0.25 tsp salt
Equipment
large panfood processor
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