Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook
Print

Beef and Pasta Skillet Primavera

Beef and Pasta Skillet PrimaveraLean ground beef, pasta and fresh vegetables come together in a quick and easy one-skillet meal.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.

Recipe Ingredients:

1 pound ground beef (93% lean or leaner)
1 (14 to 14.5-ounce) can reduced-sodium beef broth
1 cup uncooked whole wheat or whole grain pasta
2 small zucchini and/or yellow squash, cut in half lengthwise, then crosswise into 1/2 inch slices
1 (14.5-ounce) can Italian-style diced tomatoes, drained
Freshly grated Parmesan cheese (optional)

Cooking 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.

Makes 4 servings.

Test Kitchen Tips:

  • Cooking times are for fresh or thoroughly thawed ground beef.
  • Ground beef should be cooked to an internal temperature of 160°F (71.1°C).
  • Color is not a reliable indicator of ground beef doneness.

Nutritional Information Per Serving (1/4 of recipe using 93% lean ground beef): 315 calories; 9 g fat (4 g saturated fat; 3 g monounsaturated fat); 78 mg cholesterol; 465 mg sodium; 28 g carbohydrate; 3.6 g fiber; 31 g protein; 8.8 mg niacin; 0.6 mg vitamin B6; 2.3 mcg vitamin B12; 4.4 mg iron; 18.2 mcg selenium; 6.9 mg zinc; 88.0 mg choline.

Nutritional Information Per Serving (1/4 of recipe using 96% lean ground beef): 265 calories; 4 g fat (2 g saturated fat; 0 g monounsaturated fat); 68 mg cholesterol; 561 mg sodium; 28 g carbohydrate; 3.3 g fiber; 28 g protein; 6.8 mg niacin; 0.5 mg vitamin B6; 2.1 mcg vitamin B12; 4.2 mg iron; 17.6 mcg selenium; 6.1 mg zinc; 85.7 mg choline.

Recipe and photograph courtesy of The Beef Checkoff.