One Pan Pasta Toss – The Fitnessista


This one pot dish is perfect for weeknights or when you need a quick, versatile & customizable meal that the entire family will enjoy!  It is loaded with protein, healthy fats, fiber & flavor. Bonus, leftovers are even more flavorful after the pasta has a chance to absorb all of the flavors of the herbs and prosciutto overnight.

Hi friends! How’s the week going so far? I hope you’re having a great one. I’m so excited to share this meal with you guys because it’s one we’ve all been loving!

I asked Mia to create a meal for the blog that promotes balanced blood sugar, packed with nutrients and protein, and this is what she delivered. She created the recipe, sent it over to me to test out, and I took the photos below. 

This meal was a HIT with the family and I had enough leftovers for a couple of lunches. It tasted even better the next day and it’s easy to swap ingredients depending on preferences and what you have on hand. 

What I love about this meal is that it only requires dirtying one dish.  You don’t need to boil the pasta, dirty a colander, then add to another pan, pour into another dish and bake.  It’s one and done!

One Pan Pasta Toss

Ingredients:

* Check out the notes below on how to customize and swap out ingredients

1 lb. Grass Fed ground beef (I used 90/10 sirloin from Butcherbox)

6 oz. prosciutto, cooked til crisp (I used turkey bacon)

2 c. portobello mushrooms, sliced & chopped

½ c. red or yellow onion, diced

1 tbps. Onion powder/granules

2 tsp. Garlic powder

1 tbsp dried chives or 2 tbsp fresh chives

Salt & fresh cracked black pepper, to taste

8 oz brown rice pasta, dry & uncooked (I used Banza pasta and it worked perfectly!)

28 oz (3 ¼ cups) beef or chicken bone broth

1 ½ c. shelled edamame, thawed

¾ cup heavenly villagio marzano tomatoes, halved

Fresh parmigiano reggiano cheese, optional, garnish to taste [ alternately, you can use 1 tbsp. nutritional yeast if dairy free. I order mine from Thrive Market]

Chili flakes, optional, garnish

Instructions:

Step 1:

In a heavy bottom pot or dutch oven, over medium-high heat, cook the ground beef until it begins to brown.  Add in the onions and mushrooms. Cook until the onions are translucent and the mushrooms begin to shrink.  Season with spices, herbs, and salt & pepper to taste.  Stir.

Step 2:

Add the uncooked pasta to the meat mixture.  Stir to combine and season with a little more salt.  Add the beef or chicken bone broth.  Reduce heat to medium low and simmer, slightly covered, for 12 minutes or until pasta is al dente.  

Step 3:

While the pasta is cooking, it is time to make the prosciutto crispy! Simply place prosciutto on a microwave safe plate and cook on high for 1 minute. Flip the pieces and cook for another 45 seconds.  Prosciutto will get crispy like bacon.  Alternately, cook on a sheet pan lined with parchment paper in a 400 degree oven for 10-12 minutes, watching to prevent burning. Let cool completely. 

Step 4:

Once pasta is al dente or to your desired texture, remove the lid and stir in the edamame.  Season with another pinch of salt and cracked pepper.  Let cook for 2-3 minutes allowing edamame to warm. 

Step 5:

Remove the pot from the heat, stir in the tomatoes & nutritional yeast, if using. Add ¾ of the crispy prosciutto and stir, leaving the remaining for garnish. Plate desired amount and garnish with fresh parmesan cheese & remaining prosciutto. If you like spicy, I highly recommend garnishing with cracked red chili flakes. Enjoy! 

How to customize this dish:

Here are a few ways you can customize this dish for your family:

– Swap ground chicken, turkey or pork for the ground beef. Vegan friends could use the pre-cooked lentils from Trader Joe’s and it would work beautifully!

– Use bacon, turkey bacon, or pancetta in place of prosciutto. Vegan friends: use tempeh bacon!

– Substitute cassava or lentil pasta in place of brown rice pasta

– Omit mushrooms and use zucchini or red peppers instead

– Swap edamame for frozen green peas

– Serve leftovers in a bowl with a sunny side up egg on top.  The yolk will elevate the dish with a creamy sauce.

*Some of the changes I made: I used turkey bacon instead of the pancetta and Banza pasta because that’s what we had on hand

SO good. So simple. One dish. The perfect weeknight dinner option!

Print

One Pan Pasta Toss

This one pot dish is perfect for weeknights or when you need a quick, versatile & customizable meal that the entire family will enjoy!  It is loaded with protein, healthy fats, fiber & flavor. Bonus, leftovers are even more flavorful after the pasta has a chance to absorb all of the flavors of the herbs and prosciutto overnight.

  • Author: Gina Harney // fitnessista.com
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 large servings 1x
  • Category: Dinner
  • Diet: Gluten Free

1 lb. Grass Fed ground beef (I used 90/10 sirloin from butcherbox)

6 oz. prosciutto, cooked til crisp

2 c. portobello mushrooms, sliced & chopped

½ c. red or yellow onion, diced

1 tbps. Onion powder/granules

2 tsp. Garlic powder

1 tbsp dried chives or 2 tbsp fresh chives

Salt & fresh cracked black pepper, to taste

8 oz brown rice pasta, dry & uncooked

28 oz (3 ¼ cups) beef or chicken bone broth

1 ½ c. shelled edamame, thawed

¾ cup heavenly villagio marzano tomatoes, halved

Fresh parmigiano reggiano cheese, optional, garnish to taste [ alternately, you can use 1 tbsp. Nutritional yeast if dairy free]

Chili flakes, optional, garnish

In a heavy bottom pot or dutch oven, over medium-high heat, cook the ground beef until it begins to brown.  Add in the onions and mushrooms. Cook until the onions are translucent and the mushrooms begin to shrink.  Season with spices, herbs, and salt & pepper to taste.  Stir.

 

Add the uncooked pasta to the meat mixture.  Stir to combine and season with a little more salt.  Add the beef or chicken bone broth.  Reduce heat to medium low and simmer, slightly covered, for 12 minutes or until pasta is al dente.  

 

While the pasta is cooking, it is time to make the prosciutto crispy! Simply place prosciutto on a microwave safe plate and cook on high for 1 minute. Flip the pieces and cook for another 45 seconds.  Prosciutto will get crispy like bacon.  Alternately, cook on a sheet pan lined with parchment paper in a 400 degree oven for 10-12 minutes, watching to prevent burning. Let cool completely. 

 

Once pasta is al dente or to your desired texture, remove the lid and stir in the edamame.  Season with another pinch of salt and cracked pepper.  Let cook for 2-3 minutes allowing edamame to warm. 

 

Remove the pot from the heat, stir in the tomatoes & nutritional yeast, if using. Add ¾ of the crispy prosciutto and stir, leaving the remaining for garnish. Plate desired amount and garnish with fresh parmesan cheese & remaining prosciutto. If you like spicy, I highly recommend garnishing with cracked red chili flakes. Enjoy!

Notes

  • Swap ground chicken, turkey or pork for the ground beef. Vegan friends: use the pre-cooked lentils from Trader Joes
  • Use bacon or pancetta in place of prosciutto. Vegan friends can use tempeh bacon! I used turkey bacon for this recipe
  • Substitute cassava or lentil pasta in place of brown rice pasta
  • Omit mushrooms and use zucchini or red peppers instead
  • Swap edamame for frozen green peas
  • Serve leftovers in a bowl with a sunny side up egg on top.  The yolk will elevate the dish with a creamy sauce.

 

 

Do you have any quick and simple one-pot recipes you love? Please link it up or share the details in the comments!

xo

Gina

More quick and healthy dinner options:

My 5 go-to healthy breakfasts, lunches, and dinners

Kid-friendly breakfasts, lunches, and dinners

Our go-to easy weeknight dinners

Healthy homemade hamburger helper

Copycat glow bowl

Mediterranean chicken bake

Not-fried chicken 



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