Beef & Pasta Skillet Primavera

Courtesy of Recipe courtesy of Virginia Beef Council

Ingredients

• 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

Directions

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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