Italian One-Pan Pasta Supper
Italian One-Pan Pasta Supper

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, italian one-pan pasta supper. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Italian One-Pan Pasta Supper is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Italian One-Pan Pasta Supper is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook italian one-pan pasta supper using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Italian One-Pan Pasta Supper:
  1. Take 1 lb. lean ground beef (93% lean)
  2. Make ready 1/2 medium onion, sliced into thin strips
  3. Get 2 clove garlic, minced
  4. Prepare 1 1/2 tsp dried basil or 2 Tbsp. chopped fresh basil
  5. Take 1 1/2 tsp dried oregano or 1 Tbsp. chopped fresh oregano
  6. Get 4 cup College Inn® Beef Broth
  7. Get 2 can (14.5 oz. each) Del Monte® Diced Tomatoes, undrained
  8. Get 12 oz dry thin spaghetti, broken in half
  9. Make ready 1 1/2 cup sliced zucchini, about 2 small
  10. Get 1 Grated Parmesan cheese, optional
  11. Prepare 1 Sliced fresh basil, optional
Instructions to make Italian One-Pan Pasta Supper:
  1. Combine beef, onion, garlic and herbs in a large skillet. Cook over medium-high heat until beef is browned. Drain any excess fat.
  2. Add broth and tomatoes. Bring to a boil over high heat. Stir in pasta and return to a boil; reduce heat to medium-high. Boil gently, uncovered, stirring frequently to keep pasta from sticking together. (Pasta may need to cook 1 to 2 minutes longer than package directions). Add zucchini during last 2 minutes of pasta cook time.
  3. Serve topped with Parmesan and basil, if desired.
  4. VARIATIONS: To make Mexican or Asian Pasta Suppers, prepare recipe as directed above, except:
  5. Mexican Supper: Substitute 1 to 2 Tbsp. chili powder for basil and oregano, and 1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained, for the zucchini. Serve topped with shredded Cheddar or Monterey Jack cheese and chopped cilantro.
  6. Asian Supper: Substitute 2 Tbsp. minced fresh ginger and 2 Tbsp. soy sauce for basil and oregano, and snow peas for zucchini. Serve topped with sliced green onions and additional soy sauce, if desired.
  7. Prep Time: 10 minutes – - Cook Time: 15 minutes

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