Recipe by Beef, It's What's for Dinner
"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.
Nice, quick and easy one skillet supper. I added onion,salt and pepper, and just a bit of Italian seasonings.
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.
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!
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
* 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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