Protein Packed Pea Pasta

Looking for a super easy, nutritious, and gut friendly dinner recipe?

This pea pasta is packed with incredible ingredients that will leave you feeling full and satisfied. It’s my go-to after a busy day because it’s quick, easy, and deeply nourishing.

Here’s what you’ll need:

• 1/3 cup organic chopped onion
• 1 clove organic garlic, minced
• 1 large organic sweet potato, diced
• 1 organic zucchini, chopped
• 1 pound organic, local beef
• 1/4 cup organic chopped parsley, fresh from the garden
• 1 box organic pea pasta
• 1 heaping tbsp Shayna’s Kitchen Ancient Olive Oil
• Optional Toppings: Grated Parmesan, fresh basil, or a sprinkle of red pepper flakes
• 1 pinch salt & pepper, to taste
• Other herbs like tyme, oregano, dried basil, sumac to taste (dont be shy 😉 )

Step-by-step:

1. Heat Shayna’s Kitchen Ancient Olive Oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté for 3-5 minutes until fragrant and translucent.
2. Add the diced sweet potato to the pan, season with salt and pepper, and cook for 5-7 minutes until slightly tender. Then, stir in the chopped zucchini along with any additional spices like smoked paprika or cumin. Cook until all the vegetables are tender and well-marinated. Set aside.
3. Meanwhile, bring a large pot of water to a boil. Once boiling, add the organic pea pasta and cook until al dente, according to package instructions. Drain and set aside.
4. In the same pan used for the vegetables, add the organic beef and cook over medium heat until browned and fully cooked. Stir in the chopped parsley and any additional spices you prefer.
5. Once the beef is cooked, add the sautéed vegetables back into the pan and combine with the beef. Gently mix in the cooked pasta.
6. Drizzle the entire dish with a generous amount of Shayna’s Kitchen Ancient Olive Oil. For added flavor, top with grated Parmesan, fresh basil, or a sprinkle of red pepper flakes if desired.

Savor this dish al fresco for a perfect midsummer supper!