Ground Beef and 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 Heart-Check Certified recipe is brought to you by the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Ingredients

Servings: 4   Serving Size: 1 1/2 cup beef and pasta mixture

• 1 pound 96% lean ground beef
• 1 (14-1/2 ounces) 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 slice
• 1 can (14-1/2 ounces) no-salt added diced tomatoes
• 1 1/2 teaspoons Italian seasoning

Directions

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, 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.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

Nutrition Facts

• Calories per serving: 296
• Protein: 32g
• Total fat: 2.2g
  • Saturated Fat: 2.7g
  • Trans Fat: 0g
  • Polyunsaturated Fat: .5g
  • Monounsaturated Fat: 2.2g
• Cholesterol: 76mg
• Sodium: 331mg
• Total Carbohydrate: 28g
  • Dietary Fiber: 3g
  • Sugar: 7g

Source: https://www.heart.org/en/recipes/hcm-beef-and-pasta-skillet-primavera