Beef & Pasta Skillet Primavera

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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:

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.