Skillet Beef and Orzo with Garden Vegetables

Skillet Beef and Orzo with Garden Vegetables

A flavorful and robust Italian-American skillet meal featuring lean ground beef, tender orzo pasta, and a medley of fresh vegetables in a rich tomato sauce, finished with Parmesan cheese and fresh basil.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 pound ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat and set the beef aside.
  2. Reduce heat to medium. Add the 1 yellow onion, 2 cloves garlic, 1 green bell pepper, and 1 zucchini to the skillet. Sauté for 5-7 minutes until the vegetables begin to soften.
  3. Stir in the 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant.
  4. Return the cooked ground beef to the skillet. Add the 1 (14 1/2 ounce) can crushed tomatoes, 2 cups beef broth, and 1 cup dry orzo pasta. Stir well to combine.
  5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 12-15 minutes, or until the orzo is tender and most of the liquid has been absorbed, stirring occasionally.
  6. Remove the skillet from heat. Stir in the 2 cups fresh spinach until wilted. Fold in 1/2 cup grated Parmesan cheese until melted and well combined.
  7. Serve immediately, garnished with 2 tablespoons fresh basil if desired, and additional Parmesan cheese.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.

Nutrition (per serving)