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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ground beef (96% lean)
1 (14 ounce) can
reduced-sodium beef broth
uncooked whole wheat or whole grain pasta
zucchini 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
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.
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!!
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.
We really enjoyed this recipe, but there was definitely not enough pasta to feed 5 of us. Also, I agree with the other comments that some onion and salt is needed. I will add those the next time I make this, but I will certainly make it again. I love cooking with zucchini and squash.
This recipe is a good way to get accustomed to trying whole wheat pasta. I had never tried it before until making this recipe. It also has the squash and tomatoes, making it even more nutritious. I didn't think the ingredients came together and transformed themselves into anymore than their components, but they were all flavored lightly and nicely. I followed the cook times, but the pasta only needed the lowest cook time suggested. The exception being after adding the squash I turned the heat up to medium and cooked it for 10 minutes covered. Then, removed the lid and added 3 more minutes to sufficiently cook the vegetables. I drained the beef and even the can of tomatoes. Despite thinking draining the tomatoes was odd, the pot had sufficient liquid with the squash and it kept the sauce from tasting too much like tomato and more like beef broth. I used 93% lean beef from Whole Foods and their organic Italian seasoned diced tomatoes store brand. This made a quick one pot meal.
Nice, quick and easy one skillet supper. I added onion,salt and pepper, and just a bit of Italian seasonings.
I did modify this recipe by roasting my vegetables first, cooking my pasta separate, and adding broth to cooked beef to simmer for about 15 minutes. My son is very picky but he really enjoyed this meal with a generous amount of Parmesan.
This was an excellent dish. I made this without the squash per hubby's likes. I used 1/2 bag of frozen corn (16 ounce size) and one stalk of fresh broccoli. After I sauteed the onions then browned the ground beef, I mixed in the corn and cooked about 2 -3 minutes. Then I added the beef broth and pasta. When the pasta was done I added the Italian diced tomatoes and broccoli and cooked until the broccoli was steamed yet still bright green. Colorful and tasty. Thank you for your recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Pasta Skillet Primavera
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 116
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