A creamy, protein-packed stovetop pasta dinner featuring ground beef, antioxidant-rich zucchini, and gluten-free chickpea pasta for lasting satiety and nourishment. Free from common allergens including gluten, dairy alternatives, nuts, soy, garlic, coconut, and more, this meal is expertly seasoned with oregano, thyme, basil, parsley, and paprika for a vibrant, Mediterranean-inspired flavor. Extra virgin olive oil and blended zucchini create a luscious, gut-friendly sauce—no cream, cheese, or hidden irritants required (with the option to add light cream if tolerated). Optional spinach lends an extra boost of magnesium, iron, and folate. Finished with fresh parsley, basil, and lemon zest, this easy, 30-minute dish prioritizes Chefari-recommended nutrients and digestive comfort—perfect for anyone seeking a high-satiety, allergen-aware, and deeply satisfying pasta experience.
10 min
20 min
30 min
4 servings
1 bowl (400 grams)
Grass-fed if possible, for more omega-3 & iron
Chopped; for blending into the sauce for creaminess
Use only if okay with casein/lactose—otherwise omit and use extra olive oil
Roughly chopped; stirred in at the end for gut and nutrient boost
Sweet or smoked
Freshly ground preferred
Sea salt or kosher salt
For bright, gut-friendly finish
For garnish; extra flavor and antioxidants
Finishing touch for brightness and digestion
Steps
Calories per Serving
430
Total Fat
17g
Saturated Fat
5g
Trans Fat
0g
Monounsaturated Fat
8g
Polyunsaturated Fat
2g
Cholesterol
55mg
Sodium
570mg
Total Carbohydrates
38g
Dietary Fiber
10g
Soluble Fiber
4g
Insoluble Fiber
6g
Total Sugars
6g
Added Sugars
0g
Sugar Alcohols
0g
Protein
31g
Calcium
90mg
Iron
5.6mg
Potassium
1020mg
Vitamin A
1850mcg
Vitamin C
28mg
Phosphorus
420mg