Save to Pinterest This vibrant beef pasta is a nutrient-dense dinner that brings together wholesome veggies, hearty protein and classic Mediterranean flavors. It is my weeknight hero dish when I want something nutritious that will satisfy everyone at the table without spending hours in the kitchen.
Everyone in my home devours this pasta. I started making it on Sundays and those delicious leftovers saved me at lunchtime more than once.
Ingredients
- Whole wheat macaroni: brings in extra fiber and keeps the pasta tender with a subtle nutty taste. Look for brands that hold shape after boiling
- Lean ground beef: ensures filling protein while keeping the dish light. Choose bright pink beef with little marbling for best results
- Zucchini: offers a mild sweetness and becomes beautifully golden after roasting
- Bell pepper: adds color and a touch of natural sweetness while holding some bite
- Tomato sauce: ties everything together with tangy richness. Choose a no added sugar sauce for a lighter option
- Herbes de Provence: creates a Mediterranean aroma and depth from its blend of thyme basil and rosemary. Choose a fresh blend or crush dried herbs between your fingers for maximum flavor
Instructions
- Prep and Roast Vegetables:
- Dice zucchini and bell pepper evenly so they cook at the same rate. Spread on a baking tray and toss generously with olive oil. Roast in a 200 degree Celsius oven about 20 minutes until vegetables are golden at the edges and fork tender. This step brings out natural sweetness and provides a deep savory flavor
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add whole wheat macaroni and stir immediately to prevent sticking. Boil for about 8 minutes or just until al dente then drain promptly. Rinse under cool water if not combining right away to prevent overcooking
- Brown the Beef:
- Heat a skillet over medium high heat. Add lean ground beef spreading it out to get a good sear. Let it cook undisturbed several minutes before breaking apart so you get caramelized bits. Cook fully until no pink remains then drain excess fat. Season lightly with salt
- Combine and Finish:
- Transfer drained pasta roasted vegetables and browned beef into the skillet. Pour in tomato sauce and sprinkle herbes de Provence over everything. Stir over low heat until heated through and the sauce clings to the pasta. Taste and add cracked pepper or chili flakes if desired. Serve hot
Save to Pinterest My favorite ingredient here is the herbes de Provence. The aroma transports me straight to the French coast each time I toss it in. I remember the first time I made this for my father after a long hike and he could not stop talking about the flavor.
Storage Tips
Leftover pasta keeps well in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water to loosen the sauce. You can portion leftovers in single serve containers for easy lunches during the week.
Ingredient Substitutions
If you do not have herbes de Provence use an even mix of dried basil oregano and thyme. This pasta is fantastic with ground turkey or plant based ground meat instead of beef if desired. For gluten free needs swap with a gluten free macaroni and double check your tomato sauce label.
Serving Suggestions
Try topping the finished pasta with a small shower of grated Parmesan for richness. Chili flakes or fresh basil always add a pop of flavor. A crisp green salad and a squeeze of lemon over the pasta complement the flavors beautifully.
Save to Pinterest This dish is equally perfect for meal prep as it is for a cheerful family dinner. Enjoy discovering your own favorite tweaks and making it uniquely yours each time.
Recipe Questions & Answers
- → Can I use a different type of pasta?
Yes, any short pasta works well—try penne, rotini, or rigatoni for similar results and texture.
- → How do I make it vegetarian?
Swap lean beef for lentils or meatless crumbles while keeping the roasted veggies and tomato sauce intact.
- → Which veggies can be added?
Include mushrooms, eggplant, or cherry tomatoes alongside zucchini and peppers for extra color and flavor.
- → What cheese pairs best?
Grated Parmesan, Pecorino, or mozzarella complement the savory beef and Mediterranean flavors well.
- → Can this dish be prepped ahead?
Roast veggies and cook beef in advance; reheat with cooked pasta and sauce just before serving.