Ground Beef and Pasta Skillet Primavera

Natl Cattlemens Beef Assn beef pasta skillet primavera

Ground Beef and Pasta Skillet Primavera

Calories

296 Per Serving

Protein

32g Per Serving

Fiber

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.

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掳F. Color is not a reliable indicator of Ground Beef doneness.

Ground Beef and Pasta Skillet Primavera

Calories

296 Per Serving

Protein

32g Per Serving

Fiber

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.

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.

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