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High Protein Creamy Beef Pasta

A quick, protein-packed dinner featuring lean ground beef, fettuccine, fresh spinach, and a rich Parmesan cream sauce ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 8 oz fettuccine pasta
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cloves garlic minced
  • 2 cups fresh spinach
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 cup reserved pasta water optional, for adjusting consistency

Equipment

  • Large pot for pasta
  • Large skillet (12-inch recommended)
  • wooden spoon or spatula
  • colander
  • Tongs or pasta fork

Method
 

  1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta but do not rinse.
  2. While pasta cooks, heat a large skillet over medium heat. Add ground beef and cook for 6-8 minutes, breaking into small crumbles, until browned and no pink remains. Season with salt and pepper.
  3. Push cooked beef to one side of the skillet. Add minced garlic to the empty side and sauté for 1 minute until fragrant. Stir garlic into the beef.
  4. Pour heavy cream into the skillet and stir to combine with beef and garlic. Let warm for 2 minutes, then reduce heat to medium-low.
  5. Gradually add Parmesan cheese, stirring constantly until melted and sauce is smooth.
  6. Add fresh spinach to the sauce and stir until wilted, about 1-2 minutes. Scrape up any browned bits from the bottom of the pan.
  7. Add drained fettuccine to the skillet and toss thoroughly to coat with sauce. Add reserved pasta water a tablespoon at a time if sauce is too thick, until desired consistency is reached.
  8. Taste and adjust seasoning with salt, pepper, or Italian seasoning as needed. Serve immediately with extra Parmesan if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Sauce will thicken when cold. Reheat on stovetop over low heat or in microwave, adding a splash of milk or cream to restore creamy consistency. Substitutions: Use ground turkey or chicken instead of beef. Swap fettuccine for penne, rigatoni, or spaghetti. Replace heavy cream with half-and-half for a lighter sauce. Use kale or arugula instead of spinach. Protein Boost: Add a scoop of plain Greek yogurt to the sauce for extra protein and tanginess. Make-Ahead: Brown the beef and prep ingredients ahead, but combine with pasta and sauce just before serving for best texture.