Description
Creamy strands of pasta cling to browned beef, infused with tangy Greek yogurt and Parmesan, while oregano and garlic add aromatic warmth. High in protein, this dish is both nourishing and satisfyingly rich.
Ingredients
- 12 ounces high-protein pasta
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup plain Greek yogurt
- 1/2 cup low-fat milk
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, then drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic and sauté for 2 to 3 minutes until the onion becomes translucent.
- Add the lean ground beef to the skillet, breaking it up with a spoon, and cook for 6 to 8 minutes until browned and cooked through.
- Reduce the heat to low and stir in the Greek yogurt, low-fat milk, Parmesan cheese, dried oregano, salt, and black pepper. Cook gently for 2 to 3 minutes until the sauce is creamy and heated through.
- Add the drained pasta to the skillet and toss well to coat each noodle in the creamy beef sauce.
- Divide the pasta among plates and serve immediately.
Notes
- For extra protein, substitute regular pasta with a legume-based or chickpea pasta.
- Use nonfat Greek yogurt for a lower-calorie option with the same protein boost.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat or in the microwave with a splash of milk to restore creaminess.