Protein-Packed Penne

Penne pasta — smooth or furrowed — was born in 1865 when Giovanni Battista Capurro patented a diagonal cutting machine. Capurro was a pasta maker from San Martino d’Albaro in Genoa, Italy. So, buon appetite!


  • 8 oz Penne pasta, uncooked
  • 2 tbs Butter, grass fed
  • 1 lg Lion’s mane mushroom
  • 2 cups Spinach, chopped
  • 2 bulbs Garlic
  • 1 lb Ground beef, grass fed
  • 1 tbs All-purpose seasoning
  • 2 tbs White vinegar
  • Pink salt to taste
  • Black pepper to taste



Bring 1 1/2 gallons water to a boil.  Add salt and pasta. Boil 12-15 minutes, stirring occasionally, cooked to al dente.

Beef & veggie mix

  1. Melt butter in large saucepan on medium-high.
  2. Add peeled garlic, sliced mushrooms; cover and let brown.
  3. Add beef, all-purpose seasoning, salt and pepper. Cover and cook beef.
  4. Stir in spinach, vinegar and pasta after beef has browned.

Serves 2 | Prep Time 30 min