As soon as we made this recipe from Blue Apron, I knew I was going to be modifying it for Cooking Club! So easy and delicious… and a simple swap of Edamame & Mung Bean Fettuccine for the fresh pappardelle gives it big boost of extra protein and fiber!
Another bonus: using just the leaves of the Brussels sprouts leaves you all sorts of extra sprouts to do something delicious with.
2 pounds lean Ground Beef or Ground Turkey
1 bag Edamame & Mung Bean Fettuccine
18 Ounces Brussels Sprouts… (pick off and use just the leaves)
4 Cloves Garlic, minced
2 Carrots, diced
2 Stalk Celery, diced
2 Yellow Onion, diced
2 T finely chopped rosemary leaves
6 Tablespoons Tomato Paste
1/2 Cup Grated Parmesan Cheese
1 14 ounce can of tomato sauce
Prepare bag of pasta according to directions.
In a large pan (I use a Dutch Oven that I LOVE), heat about a tablespoon of olive oil over medium heat until hot. Add garlic, carrot, onion and rosemary, seasoned with salt and pepper. Cook for 2-4 minutes, until soft.
Add tomato paste and cook, stirring frequently, 2-3 minutes until fragrant and deep red.
Add beef, season with salt and pepper. Cook until beef is browned, about 4-6 minutes.
Add cooked pasta and can of tomato sauce. Add reserved pasta water if necessary to get sauce consistency that you like.
Add Brussels sprouts leaves and parmesan cheese, stirring until everything is thoroughly combined.
For each of 8 servings (this is using ground beef; macros will change if you swap ground turkey): 308 calories, 7 grams of fat, 22 grams of carbs (3 grams of fiber), 37 grams of protein.
What to do with all those left over Brussels sprouts? YUM!
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