Easy Rotini with Beef and Spinach Recipe
This easy Rotini with Beef and Spinach recipe is simple and doesn’t require to many ingredients yet so flavorful.
Servings 4
Calories 279kcal
Ingredients
- 1 box (12 oz, 340 g) Rotini Penne Rigate or Elbows, cooked
- 1 small onion chopped
- 6 cloves garlic minced
- 1 pound lean ground beef or sliced chunk tri tip or rib-eye
- 1 can (8 ounce) tomato sauce
- 1 teaspoon dried oregano
- 1 package (10 ounce) baby spinach shredded
- ¼ cup fresh basil chopped or 1 tablespoon dry basil
- ½ teaspoon cayenne pepper or crushed red pepper flakes
- 12 piece cherry tomato
- 1 small red bell pepper sliced
- 1 small orange bell pepper sliced
- ½ teaspoon garlic powder
- ½ cup water
- ⅓ cup sharp cheddar cheese for garnish
- Salt to taste
Instructions
- Cook rotini while sauteing ingredients. Drain water when done. Follow instruction on label or read my tips above.
- Heat oil in skillet over medium heat.
- Saute onion for a minute.
- Add garlic. Cook until golden.
- Toss-in beef. Cook until pale. It will release some liquid. Continue cooking until liquid is reduced to about ½ cup. If not enough liquid, add water.
- Stir-in oregano.
- Add tomato sauce and basil. Mix well.
- Stir-in cherry tomato for a minute.
- Toss-in red and orange bell pepper. Mix for a minute.
- Season with salt and garlic powder.
- Toss-in spinach and blend until wilted.
- Add pasta and blend well for a minute or two.
- Top with shredded cheddar cheese
- Turn off heat and transfer to platter.
- Don’t leave pasta in skillet as it will continue to cook. Overdone or soggy pasta is not good at all. Enjoy!
Notes
- Read tips above.
- The original recipe doesn't have cherry tomato, orange and red bell pepper and garlic powder but these ingredients adds so much flavor to this pasta dish.
Nutrition
Calories: 279kcal | Carbohydrates: 9g | Protein: 26g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 141mg | Potassium: 557mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2179IU | Vitamin C: 80mg | Calcium: 107mg | Iron: 3mg