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.
Beef and Pasta Skillet Primavera
Calories314 Per Serving
Protein32g Per Serving
Fiber4g Per Serving
|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|
|Total Carbohydrate||28 g|
|Dietary Fiber||4 g|
|Added Sugars||0 g|
1 1/2 starch, 2 vegetable, 3 lean meat
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
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.