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Pasta Beef & Zucchini Dinner
Recipe Courtesy North Dakota Wheat Commission

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

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

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.


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.