A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Beef & Pasta Skillet Primavera

Jump to Recipe | See more: Beef, Entrees, Pasta

Courtesy of Recipe courtesy of Virginia Beef Council


  • 1 lb. ground beef (96% lean)
  • 14 ½-oz. can reduced-sodium beef broth
  • 1 cup uncooked whole-wheat pasta
  • 2 zucchini or yellow squash, cut in half lengthwise, then crosswise into ½-inch slices
  • 14 ½-oz. can no-salt-added diced tomatoes
  • 1 ½ teaspoons Italian seasoning


  1. Heat large nonstick skillet over medium heat until hot.
  2. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
  3. Pour off drippings.
  4. Stir in broth, pasta, squash, tomatoes and Italian seasoning; bring to a boil.
  5. 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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