Beef & Pasta Skillet Primavera

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Erin Weber with the "Beef Checkoff" shows us how to make Beef and Pasta Skillet Primavera.

For more ‘Heart Check’ heart healthy recipes go to:  http://www.beefitswhatsfordinner.com/recipecollection.aspx?id=10085

Beef & Pasta Skillet Primavera-AHA

 

Total Recipe Time:  30 minutes
Preparation Time:  10 minutes
Cooking Time:  20 minutesRecipe Category:  Main Dish1 pound Ground Beef (96% lean)
1 can (14-1/2 ounces) 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 slices (about 3 cups)
1 can (14-1/2 ounces) no salt added diced tomatoes
1-1/2 teaspoons Italian seasoning

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.
Makes 4 servings (1-1/2 cups beef and pasta mixture).

Cook's 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 information per serving: 296 calories; 6 g fat (2.7 g saturated fat; 2.2 g monounsaturated fat); 76 mg cholesterol; 338 mg sodium; 28.2 g carbohydrate; 3.1 g fiber; 31.7 g protein; 8.1 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 5 mg iron; 18.4 mcg selenium; 7 mg zinc; 82.3 mg choline.

Trans fat 0.2g; polyunsaturated fat 0.5g; potassium 614mg; added sugars 0g.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.