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Pasta Beef & Zucchini Dinner
Recipe Courtesy North Dakota Wheat Commission
www.ndWheat.com

Ingredients
1 pound extra lean ground beef
1 medium onion, chopped
1 clove garlic, crushed
1/2 teaspoon salt
2 14-ounce cans ready-to-serve beef broth
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper
2 cups uncooked mini lasagna or rotini pasta
2 cups sliced zucchini, cut 3/8-inch thick
1 tablespoon cornstarch
1/4 cup water
3 plum tomatoes, each cut into 4 wedges
2 tablespoons grated Parmesan cheese

 

 
Instructions
In large nonstick skillet, brown ground beef, onion and garlic over
medium heat 8 to 10 minutes or until beef is no
longer pink, breaking up into 1-inch crumbles. Remove beef with slotted
spoon; pour off drippings. Season beef with salt; set aside.

In same
skillet, add broth, Italian seasoning and red pepper. Bring to a
boil and add pasta; reduce heat to medium and simmer, uncovered,
for 6 minutes, stirring occasionally. Add zucchini and continue cooking for
an additional 6 - 8 minutes or until pasta is tender,
yet firm. Push pasta and zucchini aside. Mix cornstarch with water
and add to broth; bring to a boil. Return beef to
skillet and add tomatoes; heat through. Place in serving dish and
sprinkle with Parmesan cheese.

Serves 5.

Nutritional Information
 

 
Each serving contains approximately 350 calories, 26.1g protein, 11.6g fat, 34.3g
carbohydrates, 2.67g fiber, 62mg cholesterol, 3.8mg iron, 834mg sodium.