Italian One-Pan Pasta Supper
Your choice of three popular global flavor twists (Italian, Mexican and Asian) to this complete pasta meal is simple to prepare in one pan, in under 30 minutes.
Serves 6
Prep time 10 min.
Cook time 15 min.
Ingredients
1 lb. lean 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
4 cups College Inn® Beef Broth
2 cans (14.5 oz. each) Del Monte® Diced Tomatoes, undrained
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
Combine beef, onion, garlic and herbs in a large deep skillet. Cook over medium-high heat until beef is browned. Drain any excess fat.
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.
Serve topped with Parmesan and basil, if desired.
VARIATIONS: To make Mexican or Asian Pasta Suppers, prepare recipe as directed, except:
- For 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.
- For 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.
