italian one pan pasta supper

Ingredients italian one pan pasta supper

1 lb. lean ground beef (93% lean)
1/2 medium onion sliced into thin strips
2 clove 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 cup College Inn® Beef Broth
2 can (14.5 oz. each) Del Monte® Diced Tomatoes undrained
12 oz dry thin spaghetti broken in half
1 1/2 cup sliced zucchini about 2 small
1 Grated Parmesan cheese optional
1 Sliced fresh basil optional

how to make italian one pan pasta supper

Combine beef, onion, garlic and herbs in a large 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 above, except:

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.

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.

Prep Time: 10 minutes --
Cook Time: 15 minutes