Italian One-Pan Pasta Supper
Italian One-Pan Pasta Supper

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, italian one-pan pasta supper. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Italian One-Pan Pasta Supper is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Italian One-Pan Pasta Supper is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook italian one-pan pasta supper using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Italian One-Pan Pasta Supper:
  1. Take 1 lb. lean ground beef (93% lean)
  2. Take 1/2 medium onion, sliced into thin strips
  3. Prepare 2 clove garlic, minced
  4. Prepare 1 1/2 tsp dried basil or 2 Tbsp. chopped fresh basil
  5. Make ready 1 1/2 tsp dried oregano or 1 Tbsp. chopped fresh oregano
  6. Get 4 cup College Inn® Beef Broth
  7. Make ready 2 can (14.5 oz. each) Del Monte® Diced Tomatoes, undrained
  8. Prepare 12 oz dry thin spaghetti, broken in half
  9. Take 1 1/2 cup sliced zucchini, about 2 small
  10. Make ready 1 Grated Parmesan cheese, optional
  11. Make ready 1 Sliced fresh basil, optional
Steps to make Italian One-Pan Pasta Supper:
  1. Combine beef, onion, garlic and herbs in a large skillet. Cook over medium-high heat until beef is browned. Drain any excess fat.
  2. 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.
  3. Serve topped with Parmesan and basil, if desired.
  4. VARIATIONS: To make Mexican or Asian Pasta Suppers, prepare recipe as directed above, except:
  5. 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.
  6. 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.
  7. Prep Time: 10 minutes – - Cook Time: 15 minutes

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