- 1/2 pound ground beef
- 1 cup sliced fresh mushrooms
- 1/3 cup chopped onion
- 1 garlic clove, minced
- 1 cup gluten-free reduced-sodium beef broth
- 2/3 cup water
- 1/3 cup tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon pepper
- 3 ounces uncooked gluten-free spaghetti, broken in half
- 2 teaspoons grated Parmesan cheese
- In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
- Stir in the broth, water, tomato paste, seasonings and spaghetti. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti is tender. Sprinkle with cheese. Yield: 2 servings.
Originally published as One-Pot Spaghetti in Quick & Light Bookazine 2014 2014, p34
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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