Food and Nutrition

Accessibility


| Share

Zucchini, Pasta, and Beef Dinner

This healthy recipe comes from NDSU Extension Service.

Ingredients

•    1 lb. lean ground beef
•    1 medium onion, chopped
•    1 clove garlic, crushed
•    1/4 tsp. salt
•    1 14-oz. can beef broth
•    1 tsp. Italian seasoning
•    1/8 tsp. ground red pepper
•    2 c. sliced zucchini, about 1/2-inch thick
•    1 cup bow tie pasta, uncooked
•    2 tomatoes, cut into 4 wedges
•    2 Tbsp. grated Parmesan cheese

Directions

In a large nonstick skillet, brown ground beef, onion and garlic over medium heat for 8 to 10 minutes, breaking into crumbles. Drain well, season with salt and place in bowl or other container. Set aside. In same skillet, add broth, Italian seasoning, red pepper, zucchini and uncooked pasta. Bring to a boil and reduce heat to medium. Simmer, uncovered, for about 15 minutes or until pasta is tender. Stir occasionally. Return beef to skillet and add tomatoes; heat through. Sprinkle with cheese.

Makes 4 servings.

Per Serving: about 296 calories, 11 grams (g) of fat, 22 g of carbohydrate, and 28 g of protein.

Files
Links
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.