Beef and Pasta Skillet Primavera

Beef and Pasta Skillet Primavera

11 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  The Beef Checkoff

“Extra-lean ground beef adds hearty flavor to an Italian-style skillet supper made with whole wheat pasta of your choice, zucchini, and tomatoes. Add a sprinkle of freshly grated Parmesan cheese for garnish, if desired.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 and pasta; bring to a boil. Reduce heat; cover and cook 7 to 11 minutes or until pasta is almost tender. Add squash and tomatoes; continue to cook 4 to 6 minutes or until pasta is tender and sauce is slightly thickened, stirring occasionally. Garnish with Parmesan cheese, if desired.

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Reviews (11)

Rate This Recipe
BigShotsMom
8

BigShotsMom

As written this recipe would have rated only 3 stars with my family. It is a good start but for our tastes it needs some help. I used all fresh vegetables zucchini, onions, yellow peppers and tomatoes. I cooked my pasta as usual and added it to my sautéed vegetables and ground beef. I wanted my vegetables to remain tender crisp. Two minced cloves of garlic and some finely chopped basil were added just before I stirred in the pasta. As I plated I sprinkled freshly grated Romano and fresh ground pepper. I was only disappointed because there were no leftovers for lunch.

SANDRA_92083
3

SANDRA_92083

This is a great base recipe, but we all agreed it was WAY too much meat to pasta ratio - I would double the amount of noodles next time. I also think the beef needs to be seasoned with garlic powder, salt, and pepper. We used onion and fresh mushrooms in place of zucchini and squash. Yummy!!

Doug
2

Doug

The recipe really easy to prepare and delicious. I added a finely minced onion and clove of garlic to the beef while is was browning (for some extra flavor). I also added some diced sweet red pepper to the tomato and zucchini for added color.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 332 cal
  • 17%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 25.4 g
  • 8%
  • Protein
  • 28.1 g
  • 56%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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