One-Pan Pasta Supper

You choose from three popular global flavor twists (Italian, Mexican and Asian) for this complete pasta meal – each of them simple to prepare, in one pan, in under 30 minutes.

Photo by Leona B.
Adapted from collegeinn.com

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

Adapted from collegeinn.com

Ingredients

  • 4

    cups College Inn® Beef Broth

  • 2

    cans (14.5 oz each) Del Monte® Diced Tomatoes

  • 1

    lb. ground beef (93% lean)

  • 1/2

    medium onion sliced into thin strips

  • 2

    cloves garlic minced

  • 1-1/2

    tsp. dried basil or 2 Tbsp. chopped fresh basil

  • 1-1/2

    tsp. dried oregano or 1 Tbsp. chopped fresh oregano

  • 12

    oz. dry thin spaghetti broken in half

  • 1-1/2

    cups sliced zucchini — about 2 small

  • grated Parmesan cheese — optional

  • sliced fresh basil — optional

Directions

1. Combine beef, onion, garlic and herbs in a large skillet. Cook over medium-high heat until beef is browned. Drain any excess fat. 2. Add broth and tomatoes. Bring to a boil over high heat. Stir in pasta and return to a boil; reduce heat to medium-high. Boil gently, uncovered, stirring frequently to keep pasta from sticking together. (Pasta may need to cook 1 to 2 minutes longer than package directions). Add zucchini during last 2 minutes of pasta cook time. 3. Serve topped with Parmesan and basil, if desired. Variation: To make Mexican or Asian Pasta Suppers, prepare recipe as directed above, except: Mexican Supper: Substitute 1 to 2 Tbsp. chili powder for basil and oregano, and 1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained, for the zucchini. Serve topped with shredded Cheddar or Monterey Jack cheese and chopped cilantro. Asian Supper: Substitute 2 Tbsp. minced fresh ginger and 2 Tbsp. soy sauce for basil and oregano, and snow peas for zucchini. Serve topped with sliced green onions and additional soy sauce, if desired.

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