Vegetable Beef Bow Tie Skillet Recipe
Vegetable Beef Bow Tie Skillet Recipe photo by Taste of Home
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Vegetable Beef Bow Tie Skillet Recipe

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4.5 17 19
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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
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1-1/2 cups: 498 calories, 24g fat (12g saturated fat), 116mg cholesterol, 1021mg sodium, 33g carbohydrate (7g sugars, 4g fiber), 37g protein.


  1. 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.
  2. 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.
Originally published as Vegetable Beef Bow Tie Skillet in Simple & Delicious July/August 2009, p12

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Stickmom5 User ID: 6800777 165285
Reviewed Aug. 2, 2012

"This is one of my family's favorite late summer meals when I have garden product! I add yellow squash to this too and use the mini bowtie pastas. Even my kids love this!"

scrapo User ID: 2908723 182480
Reviewed Jul. 25, 2012

"added some minced garlic to beef & onion! delicious! will leave out salt though next time or use reduced sodium broth."

Shawn Morgan User ID: 1893759 144641
Reviewed May. 28, 2012

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

kristinafoss User ID: 3910501 99996
Reviewed Apr. 14, 2012

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

waddington6 User ID: 5905925 114520
Reviewed Jul. 8, 2011

"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."

Perticus User ID: 4895376 114519
Reviewed Jun. 27, 2011

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

dachshundsonly User ID: 4986600 100716
Reviewed Apr. 30, 2011

"Loved this recipe although it was a little soupy. I will probably keep everything the same next time but up the bowties to 2 cups."

downundercanadian User ID: 4302163 169568
Reviewed Nov. 16, 2010

"I substituted extra Italian and seasoning in place of the chili powder & it was excellent!"

frankyboone User ID: 5044288 144640
Reviewed Oct. 30, 2010

"Kids loved it and me too. Will do it again, first time I was cooking with Zucchinis and the kids loved it"

me_clev User ID: 3049593 181500
Reviewed Dec. 10, 2009

"The seasoning in this receipe is so good and it's such a verstile dish. I used the veggie spiral pasta (that's all I had) and used carrots, corn, green beans and peas in place of the zuchini or squash, as my husband won't eat them."

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