Fettuccine with meatballs & veggie-packed tomato sauce
662 kcal per person
31g Protein
76g Carbs
26g Fat
6g Fiber
Ingredients
- ¼ onion
- 1 clove garlic (5 g)
- 1 bell pepper
- 1 ½ tablespoon olive oil (23 ml)
- 2 teaspoons Italian seasoning (4 g)
- 8 ounces diced tomatoes (224 g)
- 3 ounces 96% lean ground beef (84 g)
- 3 ounces fettuccine (84 g)
Preparing this recipe
- Chop the onion and finely chop the garlic. Cut the bell pepper into large pieces.
- Heat half of the oil in a pan over medium heat. Add the onion, garlic, bell pepper, and Italian seasoning. Sauté for 4 minutes. Add the diced tomatoes and simmer for 6 minutes, until the bell pepper is tender.
- Meanwhile, season the lean ground beef with salt and pepper. Shape into meatballs.
- Blend the vegetable sauce with an immersion blender until smooth.
- Heat the remaining oil in a separate pan over medium heat. Brown the meatballs on all sides. Add the vegetable sauce and simmer for about 10 minutes, until the meatballs are cooked through.
- Meanwhile, cook the fettuccine according to the package directions until al dente.
- Serve the fettuccine topped with the meatballs and vegetable sauce.
Requisites:
- Immersion blender
Tip van FitChef
1. Finish the fettuccine with arugula.
2. Reserve a little pasta water before draining to adjust the sauce consistency if needed.
