Lean Beef & Zucchini Skillet Pasta

Savory lean ground beef simmered with fresh zucchini and diced tomatoes, finished with a touch of whole wheat pasta and Italian herbs, all cooked in one skillet.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.43/serving

Dietary

• Nut-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• High-Protein

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (90% lean or higher)
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 2 zucchinis (medium, diced)
• 1 can diced tomatoes (undrained)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.5 teaspoon black pepper
• 0.25 teaspoon kosher salt
• 1 cup beef broth (low-sodium)
• 0.75 cup whole wheat penne pasta (dry)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the 1 pound lean ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Add the 1 chopped yellow onion and 2 minced garlic cloves to the skillet. Cook, stirring for 3-4 minutes, until the onion softens.
3. Stir in the 2 diced zucchini, 1 can undrained diced tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt. Mix well.
4. Pour in 1 cup low-sodium beef broth and bring the mixture to a simmer. Stir in 3/4 cup dry whole wheat penne pasta.
5. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking. If the mixture gets too dry before the pasta is cooked, add a splash more broth or water.
6. Remove from heat and let stand, covered, for 2 minutes before serving. Garnish with 2 tablespoons fresh parsley, if desired.

Notes

For a truly low-carb option, you can omit the pasta entirely and serve this dish over spiralized zucchini noodles (added at the end to warm through) or cauliflower rice. Ensure your diced tomatoes are low-sodium and contain no added sugar.

Nutrition (per serving)

• Calories: 400
• Protein: 37.5 g
• Carbohydrates: 28 g
• Fat: 16.5 g
• Fiber: 6.5 g
• Sodium: 390 mg
• Saturated Fat: 6 g
• Sugar: 6 g
• Cholesterol: 95 mg