In a large skillet, heat a splash of olive oil over medium heat. Add the lean ground beef, cooking for about 5-7 minutes until browned and no longer pink.

Once the beef is browned, add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and garlic is fragrant.

Stir in the diced tomatoes along with a pinch of salt and pepper. Allow the mixture to simmer for 5 minutes.

Add the whole wheat or high-protein pasta and enough water to cover it by an inch—about 3 cups. Stir well, cover the skillet, and bring to a boil. Reduce heat and cook for about 10-12 minutes.

Once the pasta is cooked, reduce heat to low and stir in the Greek yogurt or light cream, mixing until well incorporated.

Remove the skillet from heat and let it rest for 2 minutes before serving. Garnish with optional Parmesan and fresh herbs.