Name: Ground Beef & Pasta Skillet Primavera
Ingredients: 1 lb ground beef (96% lean); 1 14-1/2 oz 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 slices); 1 14-1/2 oz can no-salt added diced tomatoes; 1-1/2 tsp Italian seasoning

Ground Beef & 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 “Beef. It's What's For Dinner.” recipe is certified by the American Heart Association®.

Course

Main Dish

Cuisine

American

Servings

Ingredients

1 lb ground beef 96% lean
1 14-1/2 oz 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 slices
1 14-1/2 oz can no-salt added diced tomatoes
1-1/2 tsp Italian seasoning

Course

Main Dish

Cuisine

American

Servings

Ingredients

1 lb ground beef 96% lean
1 14-1/2 oz 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 slices
1 14-1/2 oz can no-salt added diced tomatoes
1-1/2 tsp Italian seasoning

Instructions

Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8–10 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.

Recipe Notes

Cook's Tips: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.

Recipe and photo courtesy of the Wisconsin Beef Council. 

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