One-Pan Pasta Supper

By lb6156

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.

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

Preparation

Step 1

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.