Ingredients
Scale
- 1 lb lean ground beef
- 8 oz short pasta (penne or fusilli)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: 2 cups fresh spinach or bell peppers
Instructions
- In a large skillet over medium heat, brown the ground beef for about 5-7 minutes. Drain any excess fat.
- Add the chopped onions and minced garlic to the skillet. Sauté until the onions are translucent, approximately 3-4 minutes.
- Stir in the uncooked pasta and add 3 cups of water or broth. Bring to a boil, then cover and reduce heat to simmer for 10-12 minutes until the pasta is al dente.
- Mix in the heavy cream and Parmesan cheese until melted and smooth. Season with salt and pepper.
- If using, stir in spinach or bell peppers and cook until wilted, about 2-3 minutes.
- Serve warm, garnished with additional cheese or herbs as desired.
Notes
- Customize with different pasta shapes or vegetables based on your preference.
- For added spice, include red pepper flakes while cooking.
- Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg