Quick Spaghetti & Beef Marinara Recipe

INSTRUCTIONS

1. Cook pasta according to box directions. Note that when cooking pasta, only add salt to the water after it has come up to a full boil, along with a splash of oil. The water should taste like seawater but not be overly salty. Keep ¼ cup of pasta water for later use. Drain the pasta over a colander, return to the same pot, and coat pasta with a small splash of olive oil. Mix the pasta to coat with oil evenly, as this prevents it from sticking together and helps retain moisture and stay bright.

2. While pasta cooks, microwave the Trifecta beef patties covered completely by a damp paper cloth towel, for a minute and a half. Remove from microwave and after the patties are slightly cooled down, crumble the patties to its original form - ground beef - with your hands into a separate bowl. Keep warm.

3. Next, combine ground beef, Trifecta cherry tomatoes, and broccoli, along with marinara in a saucepan large enough to hold both items. Mix to incorporate and warm up over medium heat, stirring occasionally, for about 3-5 minutes, or until the beef and sauce are completely warmed through. Feel free to add a splash of water or stock to avoid the sauce from turning too thick (especially if you forget about it - don’t cover to make sure you keep an eye on the sauce). Adjust heat if marinara begins to splatter everywhere.

4. Put it together: In a mixing bowl, combine 6 ounces of veggie-beef marinara sauce, and ½ cup of spaghetti. Mix with tongs to coat all ingredients and serve in a bowl. Repeat process for all remaining three servings.

5. Top with parmesan, basil, and a stream of olive oil. If necessary or desired, add extra marinara. Note this will increase calories versus current nutrition data. Enjoy!