“This Italian-inspired recipe is a one-pot, fun to make and eat dish that combines Ground Beef, pasta, fresh zucchini, and yellow squash. This Beef. It’s What’s For Dinner. recipe is certified by the American Heart Association®.“
- 1 pound Ground Beef (96% lean)
- 1 (14-1/2 ounces) can reduced-sodium beef broth
- 1 cup uncooked whole wheat pasta
- 2 zucchini or yellow squash, cut in half lengthwise, then crosswise into 1/2-inch slices
- 1 can (14-1/2 ounces) no-salt added diced tomatoes
- 1-1/2 teaspoons Italian seasoning
1. Heat a 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, pasta, squash, tomatoes, and Italian seasoning; bring to a boil. Reduce heat, cover, and cook for 9-11 minutes or until pasta and squash are almost tender and sauce is slightly thickened, stirring occasionally.
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 if self-feeding. These include rigatoni, penne, and cavatappi.
If you have questions about starting solid foods, consult your physician or health care provider.
SAFE HANDLING TIPS:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
- Refrigerate food promptly.