30-Minute Ground Beef & Pasta Skillet
One-pan ground beef and whole wheat pasta dinner with zucchini and tomatoes, cooked entirely in a single skillet. Lean ground beef breaks into tender crumbles while pasta absorbs savory broth and fresh vegetable flavors. Italian seasoning ties the components together into a light, veggie-forward meal. Quick enough for weeknight dinners, substantial enough for family suppers. This version prioritizes reduced-sodium ingredients and whole grains without sacrificing comfort-food appeal.
Ingredients
- 1 pound ground beef, 96% lean
- 1 14.5 ounces can reduced-sodium beef broth, opened
- 1 cup uncooked whole wheat pasta, driedregular pasta1:1different texture/nutrition
high confidence
- 2 whole zucchini or yellow squash, cut in half lengthwise then crosswise into 1/2-inch slices
- 1 14.5 ounces can no-salt added diced tomatoes, drained or undrained
- 1 ½ teaspoons Italian seasoning, driedfresh basil + oregano + thyme1.5 tsp to 1 tbsp fresh herbsfresher flavor
medium confidence
Full guide →
Instructions
- 1
Heat large nonstick skillet over medium heat.
- 2
Add ground beef and cook, breaking into small crumbles and stirring occasionally, until browned. Pour off drippings.
- 3
Stir in broth, pasta, squash, tomatoes, and Italian seasoning.
- 4
Bring to a boil, then reduce heat and cover.
- 5
Simmer, stirring occasionally, until pasta and squash are almost tender and sauce thickens slightly.
Tips
Brown the beef thoroughly to develop deeper flavor; don't skip pouring off excess drippings, which keeps the dish from becoming greasy.
Cut squash into uniform 1/2-inch pieces so they cook evenly and don't over-soften while pasta finishes. Stir occasionally to prevent sticking.
Whole wheat pasta absorbs liquid faster than regular pasta; watch closely in the final minutes to avoid mushy texture.
Good to Know
Refrigerate covered up to 3 days. Reheat gently on stovetop with splash of broth or water, as pasta may have absorbed additional liquid.
Prepare ingredients and measure seasonings up to 2 hours ahead. Recipe is best cooked fresh, though cooked leftovers keep well.
Serve hot directly from skillet or plated individually. Pairs with crusty bread and a simple green salad. Suitable for family dinners or casual entertaining.
Common Mistakes
Don't skip breaking beef into small crumbles to avoid large clumps and ensure even cooking.
Don't neglect to pour off drippings after browning; excess fat prevents sauce from thickening.
Don't cover skillet before bringing liquid to a boil, as this prevents pasta from cooking properly.
Substitutions
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note: adjust seasoning if using salted broth
medium confidence
Full guide →FAQ
Can I use regular pasta instead of whole wheat?
Yes, regular pasta works 1:1, though it cooks slightly faster. Reduce simmering time by 1-2 minutes and check at 8 minutes for doneness. Whole wheat has more fiber and nutty flavor but requires careful timing to avoid mushiness.
What if I don't have Italian seasoning on hand?
Combine 1/2 teaspoon each dried basil, oregano, and thyme as a direct swap. Or use fresh herbs at 1 tablespoon total, stirring them in at the end to preserve bright flavor. Avoid dried mixed seasonings with added salt.
Can I freeze leftovers and how long do they keep?
Freeze in airtight containers up to 2 months. Thaw overnight in the refrigerator, then reheat gently on stovetop, adding broth or water as needed since pasta continues absorbing liquid during storage.