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Ground Beef and Pasta Skillet Primavera

Natl Cattlemens Beef Assn beef pasta skillet primavera
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Ground Beef and Pasta Skillet Primavera

Nutrition Facts

Ground Beef and Pasta Skillet Primavera
CaloriesCalories
296 Per Serving
ProteinProtein
32g Per Serving
FiberFiber
3g Per Serving
×
Calories 296
Total Fat 2.2 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.2 g
Cholesterol 76 mg
Sodium 331 mg
Total Carbohydrate 28 g
Dietary Fiber 3 g
Sugars 7 g
Added Sugars 0 g
Protein 32 g

Dietary Exchanges
1 1/2 starch, 2 vegetable, 3 lean meat

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

Tip: Click on step to mark as complete.

  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

Ground Beef and Pasta Skillet Primavera
CaloriesCalories
296 Per Serving
ProteinProtein
32g Per Serving
FiberFiber
3g Per Serving
×
Calories 296
Total Fat 2.2 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.2 g
Cholesterol 76 mg
Sodium 331 mg
Total Carbohydrate 28 g
Dietary Fiber 3 g
Sugars 7 g
Added Sugars 0 g
Protein 32 g

Dietary Exchanges
1 1/2 starch, 2 vegetable, 3 lean meat

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

Tip: Click on step to mark as complete.

  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.
 

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