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
Details
Servings 6
Preparation time 10mins
Cooking time 25mins
Adapted from collegeinn.com
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.
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