One-Skillet Beef and Zucchini Pasta with Tomato Broth

Name: One-Skillet Beef and Zucchini Pasta with Tomato Broth
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 lb sirloin steak, cut into 1-inch cubes; 1 teaspoon steak seasoning, spicy flavor; 2 tablespoons canola oil, divided; 1 small Vidalia onion, sliced thin; 2 garlic cloves, minced; 2 15 1/2 ounce cans beef broth, low fat and low sodium; 1 15 ounce can tomato sauce; 1/2 lb ditalini, or other long tubular pasta; 2 zucchini, diced into 1/4 inch cubes; 2 Italian tomatoes, diced; basil, to taste

Prep: 15 minCook: 25 min6 servingsmediumItalian-American

A hearty one-pan dinner featuring tender sirloin steak cubes, ditalini pasta, and fresh zucchini simmered in a savory tomato-beef broth. The pasta cooks directly in the flavorful liquid, absorbing all the rich flavors while the zucchini adds a fresh crunch. Perfect for busy weeknight dinners when you want something satisfying without multiple pots and pans. The spicy steak seasoning adds a kick that complements the mild zucchini and sweet Vidalia onions beautifully.

Dairy-Free Nut-Free

Ingredients

6 servings

1 lb sirloin steak, cut into 1-inch cubes
ground beef1:1budget-friendly
Use 85/15 ground beef and brown before adding vegetables
1 teaspoon steak seasoning, spicy flavor
2 tablespoons canola oil, divided
1 small Vidalia onion, sliced thin
yellow onion1:1availability
Regular yellow onion provides similar flavor
Full guide →
2 garlic cloves, minced
2 15 1/2 ounce cans beef broth, low fat and low sodium
1 15 ounce can tomato sauce
½ lb ditalini, or other long tubular pasta
penne or rigatoni1:1pantry swap
Any short tube pasta works well
2 zucchini, diced into 1/4 inch cubes
2 Italian tomatoes, diced
basil, to taste(optional)

Instructions

1
Cut steak into 1-inch cubes
2
Season steak with spicy steak seasoning
3
Heat 1 tablespoon oil in large non-stick skillet over medium-high heat
4
Add steak and cook until browned all over
5
Remove steak to plate and cover to keep warm
6
Add remaining oil to skillet
7
Add onion and garlic and saute for 5 minutes
8
Add beef broth and tomato sauce and bring to a boil
9
Add pasta and cover skillet
10
Simmer for 8 minutes, stirring often
11
Add zucchini and cook covered until crisp-tender
12
Return steak to skillet and add diced tomatoes
13
Heat through for 1 minute
14
Top with basil before serving

Tips

Tip 1

Use a large skillet to prevent overcrowding and ensure even cooking of both pasta and vegetables

Tip 2

Keep steak pieces uniform in size for consistent browning and doneness

Tip 3

Stir pasta frequently during cooking to prevent sticking since it absorbs the cooking liquid

Good to Know

Storage

Refrigerate leftovers up to 3 days in covered container

Make Ahead

Can prep vegetables and cut steak up to 1 day ahead

Serve With

Serve immediately while pasta is hot and zucchini is crisp-tender

See pairing guide →

Common Mistakes

Watch

Keep heat at medium-high to avoid burning garlic

Watch

Dont skip covering pasta to ensure even cooking

Watch

Add zucchini at correct time to avoid mushy texture

Substitutions

sirloin steak→

ground beef1:1budget-friendly

Use 85/15 ground beef and brown before adding vegetables

Full guide →

ditalini→

penne or rigatoni1:1pantry swap

Any short tube pasta works well

Vidalia onion→

yellow onion1:1availability

Regular yellow onion provides similar flavor

Full guide →

Find more substitutions →

FAQ

Can I use frozen zucchini instead of fresh?

Fresh zucchini is recommended as frozen will become too soft and watery when cooked with the pasta.

What if I dont have beef broth?

You can substitute with chicken broth or vegetable broth, though the flavor will be milder.

How long will leftovers keep in the refrigerator?

Store covered leftovers in the refrigerator for up to 3 days and reheat gently on stovetop.