Whole-Wheat Fusilli with Beef Ragu
This chunky, full-bodied sauce is a good match for hearty whole-wheat pasta. We've augmented a little lean ground beef with mushrooms to get a rich, meaty sauce that has a minimum of saturated fat.
Make Ahead Tip: Prepare through step 3. Cover and refrigerate the sauce for up to 2 days or freeze for up to 3 months.
If you're only serving 2 or 3 people, toss half the sauce with 6 ounces cooked pasta; freeze the remaining sauce. If you're serving more than 6 or are just feeling industrious, you can easily double the sauce recipe
Pasta cooked al dente has a lower glycemic index than overcooked pasta, and whole-wheat choices are lower than white.
3 starch, 1 vegetable, 1 lean protein