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Vegetable Beef Bow Tie Skillet Recipe

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Meaty and chock-full of veggies, this one-pot wonder is loaded with fill-you-up flavor in every bite. Simple & Delicious Test Kitchen

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Vegetable Beef Bow Tie Skillet Recipe

Prep: 15 min. Cook: 25 min.

Yield: 4 Servings

15 25 40

Ingredients

1 pound ground beef
1 cup chopped onion
1 can (14-1/2 ounces) beef broth
1-1/2 cups uncooked bow tie pasta
1/2 cup water
1 teaspoon Italian seasoning
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup chopped sweet yellow pepper
1 cup chopped zucchini
2 cups chopped tomatoes
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the broth, pasta, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add yellow pepper and zucchini; cover and cook 2-4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes; sprinkle with cheese. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 498 calories, 24 g fat (12 g saturated fat), 116 mg cholesterol, 1,021 mg sodium, 33 g carbohydrate, 4 g fiber, 37 g protein.

Originally published as Vegetable Beef Bow Tie Skillet in Simple & Delicious July/August 2009, p12

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Vegetable Beef Bow Tie Skillet (5)

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Vegetable Beef Bow Tie Skillet

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Reviewed on May. 28, 2012 by Shawn Morgan

Substituted asparagus and sugar snap peas for the zucchini & yellow pepper. The kids loved it!

Reviewed on Apr. 14, 2012 by kristinafoss

My family loved this meal! It was a little more juicy like soup than a skillet but still awesome, full of flavor.

Reviewed on Feb. 21, 2012 by AudrieGpayne

Good way to sneak in some garden vegtables and the boys don't even know it

Reviewed on Jul. 08, 2011 by waddington6

Made this last night and the whole family loved it! Great flavor and very easy. I ended up not having any fresh tomatoes, so I drained a can of diced tomatoes and tossed those in. It still came out great.

Reviewed on Jun. 27, 2011 by Perticus

Great recipe. My husband loved it. The only thing I did different was the cheese. I used low fat Mexican blend.