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Ground Beef and Pasta Skillet Primavera

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Natl Cattlemens Beef Assn beef pasta skillet primavera
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Ground Beef and Pasta Skillet Primavera

This Italian-inspired recipe is a one-pot, fun to make and eat dish that combines ground beef, pasta, fresh zucchini and yellow squash.

 

This Heart-Check Certified recipe is brought to you by the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Ingredients

Servings  4   Serving Size   1 1/2 cup beef and pasta mixture

  • 1 pound 96% lean ground beef
  • 1 (14-1/2 ounces) can reduced-sodium beef broth
  • 1 cup uncooked, whole-wheat pasta
  • 2 zucchini or yellow squash, cut in half lengthwise, then crosswise into 1/2-inch slice
  • 1 can (14-1/2 ounces) no-salt added diced tomatoes
  • 1 1/2 teaspoons Italian seasoning

Directions

Tip: Click on step to mark as complete.

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  2. Stir in broth, pasta, squash, tomatoes and Italian seasoning; bring to a boil. Reduce heat, cover and cook 9 to 11 minutes or until pasta and squash are almost tender and sauce is slightly thickened, stirring occasionally.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

Nutrition Facts

Ground Beef and Pasta Skillet Primavera

CaloriesCalories

296 Per Serving

ProteinProtein

32g Per Serving

FiberFiber

3g Per Serving

Nutrition Facts

Calories 296
Total Fat 2.2 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.2 g
Cholesterol 76 mg
Sodium 331 mg
Total Carbohydrate 28 g
Dietary Fiber 3 g
Sugars 7 g
Added Sugars 0 g
Protein 32 g

Dietary Exchanges
1 1/2 starch, 2 vegetable, 3 lean meat

 

This Italian-inspired recipe is a one-pot, fun to make and eat dish that combines ground beef, pasta, fresh zucchini and yellow squash.

 

This Heart-Check Certified recipe is brought to you by the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Nutrition Facts

Ground Beef and Pasta Skillet Primavera

CaloriesCalories

296 Per Serving

ProteinProtein

32g Per Serving

FiberFiber

3g Per Serving
×
Calories 296
Total Fat 2.2 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.2 g
Cholesterol 76 mg
Sodium 331 mg
Total Carbohydrate 28 g
Dietary Fiber 3 g
Sugars 7 g
Added Sugars 0 g
Protein 32 g

Dietary Exchanges
1 1/2 starch, 2 vegetable, 3 lean meat

Ingredients

Servings  4   Serving Size   1 1/2 cup beef and pasta mixture

  • 1 pound 96% lean ground beef
  • 1 (14-1/2 ounces) can reduced-sodium beef broth
  • 1 cup uncooked, whole-wheat pasta
  • 2 zucchini or yellow squash, cut in half lengthwise, then crosswise into 1/2-inch slice
  • 1 can (14-1/2 ounces) no-salt added diced tomatoes
  • 1 1/2 teaspoons Italian seasoning

Directions

Tip: Click on step to mark as complete.

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  2. Stir in broth, pasta, squash, tomatoes and Italian seasoning; bring to a boil. Reduce heat, cover and cook 9 to 11 minutes or until pasta and squash are almost tender and sauce is slightly thickened, stirring occasionally.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

 

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