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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.
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    2 servings


  • 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


  • 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.
Nutrition Facts
1-1/2 cups: 414 calories, 11g fat (4g saturated fat), 75mg cholesterol, 337mg sodium, 45g carbohydrate (7g sugars, 4g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

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Average Rating:
  • mary1b
    Apr 12, 2014

    Made this for dinner for my husband and I.i thought the beef broth taste was very overwhelming.i won't be making this again.

  • SpyceThyme
    Sep 23, 2013

    Very good, not as fast as using jarred sauce, but it tastes ten times better. I doubled the recipe and added half a bay leaf and a can of drained diced tomatoes. The clear advantage here is using one pot to make the dish, a definite time saver. I like this and may abandoned jarred sauce altogether.

  • Katielabonte
    Dec 17, 2011

    Very good recipe. Will make again. Didnt add the mushrooms

  • Quietza
    Dec 3, 2011

    No comment left

  • Eva0159
    Sep 7, 2011

    My husband and grandkids loved it. I had to email to the other Grandma. Will definitely make again.

  • cnbatista
    May 25, 2011

    No comment left

  • Sandy1942
    Jul 23, 2010


  • foag
    Aug 11, 2009

    This is a very good recipe! I would recommend adding a bit more beef broth so it is not so thick - maybe 1 1/2 cups. Also, you may need to stir it while it's simmering occasionally!