Beef and Zucchini Pasta Skillet Meal

“All in one dish without the need to cook pasta in a separate pan. It has been a hit with my family. I found this recipe from the Family Circle magazine and adjusted to meet our family's tastes. They estimated that each serving costs less than $2 per serving (from 2006 estimates).”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 lb sirloin steak (cut into 1-inch cubes)
  • 1 teaspoon steak seasoning (spicy flavor)
  • 2 tablespoons canola oil (divided)
  • 1 small vidalia onion (sliced thin)
  • 2 garlic cloves (minced)
  • 2 (15 1/2 ounce) cans beef broth (low fat and low sodium)
  • 1 (15 ounce) can tomato sauce
  • 12 lb ditalini (or other long tubular pasta)
  • 2 zucchini (diced into 1/4 inch cubes)
  • 2 Italian tomatoes (diced)
  • basil (to taste)

Directions

  1. Cut steak into 1-inch cubes.
  2. Season with the spicy steak seasoning.
  3. In large non-stick skillet, heat 1 tablespoon of oil over medium-high heat.
  4. Add steak and cook until browned all over (approximately 3-5 minutes).
  5. Remove steak to a plate and cover to keep warm.
  6. Add and heat the remaining 1 tablespoon of oil in skillet.
  7. Add thinly sliced onion and minced cloves of garlic - saute 5 minutes.
  8. Add beef broth and tomato sauce and bring to a boil.
  9. Add pasta and cover skillet.
  10. Simmer for 8 minutes - stirring often.
  11. Add thickly diced (1/4 inch) zucchini and cook covered until zucchini is crisp-tender (approximately 6-8 minutes).
  12. Return steak to skillet and add diced tomatoes.
  13. Heat everything through for 1 minute.
  14. Top with basil (to your taste) before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: