Beef and Parmesan Pasta
Every ingredient in this recipe, including the pasta, cooks in one pan. A definite must-try for a busy day, family-pleasing skillet meal.
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.
1 pound ground beef
1 (14 to 14.5-ounce) can ready-to-serve beef broth
1 (15.5-ounce) can Italian-style diced tomatoes, undrained
2 cups uncooked bow tie pasta
2 cups sliced zucchini (1/4-inch)
3/4 cup freshly grated Parmesan cheese
- 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. Remove from skillet with slotted spoon; set aside. Pour off drippings.
- Combine broth, tomatoes and pasta in same skillet, pushing pasta into liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently. Stir in zucchini; continue cooking 5 minutes or until pasta is tender.
- Return beef to skillet. Stir in 1/2 cup of the cheese; heat through. Sprinkle with remaining 1/4 cup cheese before serving.
Makes 4 servings.
Test Kitchen Tips:
- Cooking times are for fresh or thoroughly thawed ground beef.
- Ground beef should be cooked to an internal temperature of 160°F (71.1°C).
- Color is not a reliable indicator of ground beef doneness.
Nutritional Information Per Serving (1/4 of recipe using 80% lean ground beef): 510 calories; 20 g fat (8 g saturated fat; 8 g monounsaturated fat); 89 mg cholesterol; 1093 mg sodium; 43 g carbohydrate; 2.7 g fiber; 37 g protein; 9.1 mg niacin; 0.6 mg vitamin B6; 2.9 mcg vitamin B12; 4.9 mg iron; 48.6 mcg selenium; 6.8 mg zinc; 91.7 mg choline.
Nutritional Information Per Serving (1/4 of recipe using 96% lean ground beef): 409 calories; 9 g fat (5 g saturated fat; 1 g monounsaturated fat); 78 mg cholesterol; 1076 mg sodium; 43 g carbohydrate; 2.7 g fiber; 36 g protein; 9.4 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 5.2 mg iron; 47.6 mcg selenium; 6.6 mg zinc; 97.7 mg choline.
Recipe and photograph courtesy of The Beef Checkoff.