PROTEIN PACKED {CHICKPEA} PASTA

A rare occasion where there's no need for sauce - the sizzling onion & juicy beef make an irresistible (and healthy) tag team. SO QUICK, SO TASTY - the ultimate reliable weeknight meal - just mix in your pantry staples! You can also replace the beef with turkey meat.

Follow along with me HERE

INGREDIENTS

Serves 2

100% grass fed, all-natural organic ground beef (1 lb)*

Chickpea pasta, macaroni shape

1/2 of a yellow onion

Olive oil

Italian parsley

Salt and pepper

DIRECTIONS

1. Cut an onion in half and peel the outer layer. Chop onion into medium pieces

2. Cover the bottom of a skillet with olive oil and turn heat on medium to let warm

3. Add in onions, turn heat to low, and cover with lid - letting the onions sweat for about 10 minutes

4. Bring a pot of 2 cups of (salted) water** to a boil, add in about 3/4 cup of dry pasta, let cook until tender (following instructions on the box)

5. Remove cover from onions and add in beef. Use spatula to break it into pieces (like you're making a meat sauce), turn heat back up to medium and let the beef cook one side for about 4 minutes before flipping - meat should not brown

5. Add another drizzle of olive oil and cook meat until pink just begins to disappear

6. Remove meat from heat and cover while you drain your pasta

7. Add the pasta to the beef + onions and mix until combined

8. Add salt + pepper to taste, garnish with some chopped parsley

*85% lean & 15% fat works best here but 97/3 also works!

**Add a drizzle of olive oil to boiling water before adding chickpea pasta to prevent macaroni from sticking