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Skillet Pasta

 Skillet Pasta
“This is always a good recipe to make when short on time,” says Marv Salter, West Hills, California. Lovely herb accents lace this easy stovetop spaghetti.
2 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 1 cup sliced fresh mushrooms
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1 cup 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 spaghetti, broken in half
  • 2 teaspoons grated Parmesan cheese

Directions

  • 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.
Nutritional Facts: 1-1/2 cup equals 414 calories, 11 g fat (4 g saturated fat), 75 mg cholesterol, 337 mg sodium,

2 of 2

Skillet Pasta (continued)

Nutritional Facts: 45 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.