|2 servings||calories per servings 554||protein serving 34 g||carbs per serving 77 g||total fat per serving 14 g|
Nothing is as satisfying on a cold, winter’s night as a warm and filling pasta dish. This version features ground beef, roasted red peppers, mushrooms and arugula to bolster the rich flavors.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||77 g|
|Dietary Fiber||6 g|
Fill a saucepot with about 6 cups water, stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water. While you are waiting for the pasta water to boil, prepare your mise en place: Roughly chop mushrooms. Peel and dice onion. Peel and mince garlic. Thinly slice red peppers into 2-inch-long strips.
When pasta cooking water is boiling rapidly, add pasta and stir to prevent sticking to itself or the pot. Cook 5-6 minutes, or until pasta is tender but not mushy. Pull out and reserve 1 cup pasta cooking water. Drain pasta in colander but do not rinse. While pasta is cooking, place a large sauté pan over high heat; add 1 teaspoon olive oil. When oil is shimmering add ground beef in small pieces. Cook 3-4 minutes without stirring, or until browned on first side. Turn pieces, and brown 2-3 minutes on second side.
Add mushrooms and onion, and cook 5-6 minutes while stirring.
Stir in red peppers, garlic, spice blend, crushed tomatoes and 1 cup reserved pasta cooking water. Reduce heat to low, and simmer 10 minutes, stirring occasionally.
Remove sauce from heat. Stir in Parmesan and arugula. Add pasta to sauce, and stir to incorporate. Taste and season as desired with PeachDish salt.
Divide pasta and sauce between 2 bowls. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...