This Italian-inspired recipe is a one-pot, fun to make and eat dish that combines ground beef, pasta, fresh zucchini and yellow squash.
This Heart-Check Certified recipe is brought to you by the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.
Nutrition Facts
Nutrition Facts
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
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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
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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. -
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.