Ingredients
- 1 pound ground beef
- 8 ounces low-carb penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For a vegetarian twist, feel free to substitute the ground beef with your favorite plant-based protein. Similarly, you can swap the heavy cream for a dairy-free alternative to suit your dietary needs.
Instructions
- Bring a large pot of salted water to a boil and cook the low-carb penne according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, add the olive oil and garlic. Sauté until the garlic is fragrant and golden, about 2 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks, about 7-8 minutes.
- Stir in the Italian seasoning, salt, and pepper. Let the flavors meld for about a minute.
- Reduce the heat to low and pour in the heavy cream, stirring to combine. Allow it to simmer gently for 3-4 minutes until slightly thickened.
- Add the Parmesan cheese, stirring continuously until it melts into the sauce, creating a creamy consistency.
- Mix in the cooked penne, ensuring each piece is coated with the delicious sauce. Let it all heat through for an additional 2 minutes.
- Serve hot, garnished with fresh parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International