Penne with Ground Beef & Spinach

Serves 6
By Marilyn Harris

The ground beef and spinach tomato sauce clings to every bite of the penne rigate ridges. The oregano and red chili peppers bring all the flavors together.

Ingredients:

16 ounces Dreamfields Penne Rigate or Elbows (one box) 2 tablespoons extra-virgin olive oil 1 cup chopped onion 3 large cloves garlic, minced 16 ounces lean ground beef 8 ounces tomato sauce 1/2 cup dry red wine (optional) 1 teaspoon dried oregano 16 ounces fresh spinach leaves, shredded* 3 tablespoons shredded fresh basil (1 tablespoon dried) 1/2 teaspoon crushed red chili pepper 1 1/2 teaspoons salt, or to taste 1/2 cup freshly grated Parmesan cheese * A 10-ounce package of frozen chopped spinach that is thawed and well-squeezed may be substituted.

Directions:

1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large heavy skillet. Sauté the onion and garlic, stirring for 5 minutes.
3. Stir in the beef and cook until all of the red is gone, stirring often.
4. Stir in the tomato sauce and the wine. Cook on high heat for 5 minutes, stirring often.
5. Stir in the oregano, spinach, basil and pepper. Cook for 3 minutes.
6. Season with salt.
7. Toss with the pasta.
8. Serve with cheese sprinkled over the top.

Nutritionals per serving:
DIGESTIBLE CARBOHYDRATES: 9 g
CALORIES: 549
CALORIES FROM FAT: 291
TOTAL FAT: 22 g
PROTEIN: 29 g
CHOLESTEROL: 60 mg
SODIUM: 907 mg