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
Beef and Pasta Skillet Primavera
Calories
Protein
Fiber
Nutrition Facts
| Calories | 314 | |
|---|---|---|
| Total Fat | 8.5 g | |
| Saturated Fat | 3.4 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 3.4 g | |
| Cholesterol | 84 mg | |
| Sodium | 331 mg | |
| Total Carbohydrate | 28 g | |
| Dietary Fiber | 4 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 Ground Beef (93% lean or leaner) -
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.
-
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. -
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.
