Lean Muscle Penne
Edamame penne in a thick beef ragù with a generous Parmesan finish
A hearty, old-school Italian penne bolognese built for muscle. Protein-packed edamame penne tubes are smothered in a thick, simmered beef ragù made from 96% extra-lean ground beef, crushed tomatoes, garlic, and oregano. Finished with a generous mountain of finely grated Parmesan. 53g of protein in a single bowl — the bodybuilder's pasta night.
📊Nutrition
Per serving
🧾Ingredients
Pasta & Protein
- 50gDry edamame penne (or protein pasta)
- 120g96% extra-lean ground beef
Ragù & Topping
- 100gPlain crushed tomatoes or passata (no sugar added)
- 1-2 clovesGarlic, finely minced
- 15gFinely grated Parmesan cheese
- ½ tspDried oregano or Italian seasoning
- as neededZero-calorie cooking spray
- to tasteSalt and freshly ground black pepper
👨🍳Method
Boil the Pasta
4-6 minBring a pot of lightly salted water to a boil. Add the protein penne and cook according to the package directions (usually 4-6 minutes). Drain, reserving about 2 tablespoons of the starchy pasta water, and set aside.
Brown the Beef
4-5 minHeat a non-stick skillet over medium-high heat and coat it lightly with zero-calorie cooking spray. Add the extra-lean ground beef, breaking it apart with a spatula. Season with salt and black pepper, and cook for 4-5 minutes until fully browned.
Build the Ragù
3-5 minReduce the heat to medium-low. Add the minced garlic and dried oregano to the beef and sauté for 30 seconds until fragrant. Pour in the crushed tomatoes. Let the meat sauce simmer gently for 3-5 minutes so the flavors meld and the sauce thickens.
Toss and Combine
1 minAdd the cooked penne and the reserved pasta water directly into the skillet with the meat sauce. Toss vigorously for about 1 minute until the pasta is completely coated in the thick tomato and beef ragù.
Garnish and Serve
1 minTransfer the pasta to a serving bowl. Top generously with the 15g of finely grated Parmesan cheese. Serve immediately.