Beef & Pasta Skillet Primavera

• 30 min
• 4 SERVINGS
• 320 Cal
• 31 g Protein

Ingredients:

• 1 pound Ground Beef (93% lean or leaner)
• 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
• 1 cup uncooked whole wheat or whole grain pasta
• 2 small zucchini and/or yellow squash, cut in half lengthwise, then crosswise into 1/2 inch slices
• 1 can (14-1/2 ounces) Italian-style diced tomatoes, drained
• Freshly grated Parmesan cheese (optional)

Cooking:

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
2. Stir in broth and pasta; bring to a boil. Reduce heat; cover and cook 7 to 11 minutes or until pasta is almost tender. Add squash and tomatoes; continue to cook 4 to 6 minutes or until pasta is tender and sauce is slightly thickened, stirring occasionally. Garnish with Parmesan cheese, if desired.
Cook's Tip: For early eaters (6-7 months), spaghetti can be hard to pick up prior to baby having the pincer grasp. Pieces of pasta about the size of an adult pinky finger are preferable early on it self-feeding. These include rigatoni, penne, cavatappi. 


If you have questions about starting solid foods, consult your physician or health care provider.