Description
Veggie-Packed Beef Pasta
Ingredients:
1 lb lean ground beef
2 cups rotini pasta
1 cup beef broth
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup diced zucchini
1/2 cup spinach
1 tsp Italian seasoning
Instructions:
Cook pasta and set aside.
Brown ground beef and add zucchini and spinach. Sauté until tender.
Add beef broth, cream, and Italian seasoning. Simmer for 5 minutes.
Stir in cheese and pasta, then serve a veggie-packed bowl!
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Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. First, bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Drain and set aside. While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until fully browned and no pink remains. Drain any excess fat if desired. Add the diced zucchini to the beef and sauté for 3-4 minutes until it begins to soften. Then, stir in the spinach and cook just until wilted, about 1 minute.
Pour in the beef broth and heavy cream, and add the Italian seasoning. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the sauce to thicken slightly. Reduce the heat to low. Gradually stir in the shredded cheddar cheese until it is fully melted and the sauce is smooth. Finally, add the cooked and drained pasta to the skillet. Toss everything together until the pasta is evenly coated in the creamy, veggie-packed sauce.
Serving Suggestions
This hearty pasta dish is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the richness. For a fresh contrast, serve it with garlic bread or a crusty baguette. Garnish individual bowls with extra shredded cheese, a sprinkle of fresh parsley or chopped basil, or a crack of black pepper.
How-to Summary
In short: Cook pasta. Brown beef, then sauté zucchini and spinach. Add broth, cream, and seasoning to simmer. Melt cheese into the sauce, then combine with pasta. A simple, one-pan method for a creamy, vegetable-loaded dinner.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely. Penne, fusilli, or shells all work well. Choose a shape that holds sauce effectively.
How can I make this dish lighter?
Substitute the heavy cream with half-and-half or whole milk mixed with a tablespoon of flour for thickening. You can also use reduced-fat cheese.
What other vegetables can I add?
Diced bell peppers, mushrooms, or grated carrots are excellent additions. Add harder veggies like carrots with the beef to ensure they cook through.
Can I prepare this ahead of time?
The sauce can be made 1-2 days in advance. Store it separately from the cooked pasta and combine when reheating, adding a splash of broth or milk to loosen the sauce.
Is it freezer-friendly?
Yes, though cream-based sauces can sometimes separate when thawed. For best results, freeze in an airtight container and reheat gently on the stove, stirring in a little milk or cream.
Common Mistakes to Avoid
- Overcooking the pasta: Cook pasta to al dente, as it will continue to soften slightly when mixed with the hot sauce.
- Adding cheese on high heat: Always reduce the heat to low before adding cheese to prevent it from becoming grainy or oily.
- Crowding the pan: Ensure the beef browns properly by not overcrowding the skillet; cook in batches if necessary.
- Neglecting to season: Taste the sauce before serving and adjust seasoning with salt and pepper, as the cheese and broth saltiness can vary.
Conclusion
This Veggie-Packed Beef Pasta is the perfect solution for a satisfying, all-in-one weeknight dinner that cleverly incorporates vegetables into a family-friendly favorite. Its creamy, cheesy sauce and simple cooking process make it a reliable recipe you’ll return to again and again. Don’t forget to experiment with your own favorite vegetable combinations to make it uniquely yours.