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
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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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  • 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!!


13 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.

Sep 23, 2013

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.

Aug 08, 2013

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

May 25, 2014

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.

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.


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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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