High Protein Creamy Beef Pasta, Made Easy

• Bring a large pot of salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta and set it aside, reserving about half a cup of the pasta water.
• In a large skillet over medium-high heat, warm the olive oil. Add the lean ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Season with salt, pepper, onion powder, and Italian seasoning as it cooks.
• Push the beef to the side of the skillet and add the minced garlic into the oil. Sauté for 30 seconds to 1 minute until fragrant, being careful not to let it burn.
• Pour in the low-sodium beef broth and heavy cream, stirring to combine with the beef and garlic. Let the mixture simmer gently for 4-5 minutes to reduce slightly and thicken.
• Stir in the grated Parmesan cheese until melted and the sauce reaches a creamy consistency. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
• Add the cooked pasta directly into the skillet and toss well to coat every strand with the creamy beef sauce. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped parsley if desired and serve immediately.