Beef and Pasta Skillet Primavera Recipe -
Beef and Pasta Skillet Primavera Recipe
  • READY IN 45 mins

Beef and Pasta Skillet Primavera

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins


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

Reviews More Reviews

Aug 26, 2013

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.

Aug 20, 2013

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!!


12 Ratings

Aug 18, 2013

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.

Oct 12, 2013

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.

Aug 08, 2013

Nice, quick and easy one skillet supper. I added onion,salt and pepper, and just a bit of Italian seasonings.

Mar 24, 2014

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.

Mar 10, 2014

Love it! So fresh tasting and easy! I didn't use beef broth (only had chicken broth in the kitchen) and it was fine. I used regular diced tomatoes instead of Italian and just added a little Italian seasoning. Yummy!

Feb 12, 2014

Quick and delicious, my girl friend and I made this after a long day and it hit the spot also we added crushed pepper while cooking to give it a little kick


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  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 28.1 g
  • 56%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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