Easy Weeknight Beef Pasta

Ingredients

(I know this looks like a lot but I promise you probably have most on hand!)

• 4 tbs EVOO (Extra Virgin Olive Oil) + 1/3 cup EVOO

• 1 pound ground beef

• 1/2 cup fresh oregano (or 2 heaping tablespoons dried oregano)

• 2 teaspoons paprika

• salt and pepper

• 3 cloves garlic, minced

• 2 tbs Balsamic Vinegar

• 1 bell pepper roughly chopped

• 4 cups baby spinach

• 1 cup mixed Greek olives or kalamata olives , pitted

• 1 cup crumbled feta cheese (if desired)

• 2 cups cherry tomatoes, halved

• 1/3 cup fresh basil

• 2 cloves garlic

• 2 cups Orzo pasta, dry OR precook the 2 cups if you need this to be REAL quick

Instructions

1. In a large skillet heat 4 tbs EVOO over medium heat. Add beef and cook through, drain. (SEE STEP 2 while beef is cooking) Coat with oregano, paprika and a pinch of salt and pepper. Cook for 2-3 minutes until herbs and spices are fragrant. Stir in the balsamic vinegar and bell pepper. Cook until bell pepper is al dente (still has a little bite). Add garlic and cook for 2-3 minutes. Remove all ingredients from pan

2. Add tomatoes, basil, garlic and 1/3 cup EVOO in a bowl and set aside

3. Add pasta to the skillet and 3 cups water plus a pinch of salt and pepper. Cook, stirring often until almost all water is absorbed (about 10-12 minutes). Stir in olives, spinach and beef mixture and cook for an additional 3-5 minutes until everything is warmed and spinach is wilted

   (ALTERNATE STEP 3: Cook pasta according to package when you start cooking your beef. When beef mixture is cooked leave it in the pan. Add the spinach and olives. Then add hot pasta. SERVE. This option makes this meal real quick and easy although the flavor isn’t as robust because you miss the pasta soaking up all the herbs and spices left in the pan from cooking the meat while it’s cooking)

4. Top with tomato mixture and feta cheese (if desired)

5. ENJOY!