Zucchini veggie beef penne pasta

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This is good! I updated the quantities slightly from the previous recipe.


I used 50 grams of gardein beefless ground.

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Half of a small zucchini, diced. And 2.0 oz. whole wheat penne pasta (might reduce this to 1.8 oz. next time).

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Cook the zucchini in olive oil for a few minutes, then add the beefless ground.

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3.5 oz. marinara.

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When the zucchini and meatless ground are done, add to the marinara.

When the pasta is done, drain and add to the sauce mixture, combine, then plate.

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This page contains a single entry by Rick Kasguma published on May 9, 2018 5:13 PM.

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