Pumpkin Pasta

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

1tsp oil

1/4 Onion

1 garlic clove

1/2 lb. lean ground beef (92/8)

Salt

Chipotle chili powder

Ground cumin

Dried rosemary

Pepper

5oz Banza Shells

1 + 1/3 cups low sodium beef broth

1/3 cup water

1/3 cup low-fat cottage cheese

1/3 can pumpkin puree (5 oz.)

1/3 tsp. cinnamon

2 tsp. tomato paste

fresh rosemary

fresh basil

Parmesan cheese

Instructions

Add the olive oil to a large skillet over medium heat. Add the onions and garlic and saute until the onion is translucent.

Add the ground beef and cook, breaking into bite size pieces, until cooked through. Approximately 5 minutes. Add the salt, chipotle powder, cumin, rosemary and pepper. Stir to combine.

Add the uncooked pasta, beef broth and water to the pan, stirring to submerge the pasta shells as best as possible. Bring to a boil and reduce to medium heat. Cook, stirring often for 12-14 minutes or until the pasta is cooked.

Optional, add the cottage cheese, pumpkin puree, tomato paste and cinnamon to a blender and blend so the cottage cheese is smooth. Or, just add in chunky, I promise it doesn’t effect the taste or texture of the pasta.

Add the cottage cheese, pumpkin puree, tomato paste and cinnamon directly to the pan with the pasta. Stir and cook for a few additional minutes to warm through and evenly coat the pasta shells.

Adjust with salt and pepper to taste, serve and enjoy!

Notes

MACROS:

38.7g (36.5%) Protein

14.5g (13.7%) Fat

52.73 (49.8%) Carbs

Nutrition

• Calories: 475