Beef and Pasta Skillet Primavera

This was a delicious, quick and easy weeknight dinner! It was hearty and filling, and had a great combination of vegetables, meat, and pasta. The original recipe only called for 1 cup of pasta, but we found that wasn't nearly enough for us so I doubled it. This is very versatile - adjust seasonings to your personal preferences, and use whichever vegetables you prefer. The original recipe calls for zucchini and squash, but we used onion and mushroom instead which was really tasty! We served this with a crisp Caesar salad and some crusty garlic Texas toast for a terrific meal.

Learn all about the essential nutrients found in beef here!

Beef and Pasta Skillet Primavera on AllRecipes

1 pound ground beef (96% lean)
2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper 
1 (14 ounce) can reduced-sodium beef broth
2 cups uncooked whole wheat or whole grain pasta
6 large fresh mushrooms, diced
1 small onion, diced
1 (14.5 ounce) can Italian-style diced tomatoes, drained
Freshly grated Parmesan cheese (optional)

  1. Heat large nonstick skillet over medium heat until hot. Add ground beef, mushrooms, and onion; cook 8 to 10 minutes, breaking meat into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Season with garlic powder, salt and pepper.
  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 canned tomatoes; continue to cook 4 to 6 minutes or until pasta is tender and sauce is slightly thickened, stirring occasionally (if sauce is still thin, remove cover and turn up heat and allow juices to simmer off until it reaches desired thickness). Taste and add additional seasonings, if desired. Garnish with Parmesan cheese, serve and enjoy!


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