Fresh Tomato, Beef & Penne Pasta

Name: Fresh Tomato, Beef & Penne Pasta
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; garlic; tomatoes; salt; pepper; bow tie (farfalle) pasta; fresh basil; Parmesan cheese

This recipe offers lots of flavor with little time. Penne pasta is tossed with Ground Beef and fresh tomatoes for a meal that's perfect for any night of the week.

Cook Time: 25 Minutes

Servings: 4

Ingredients: 8

Cook Mode

Ingredients

1 pound Ground Beef (93% lean or leaner)
3 teaspoons fresh minced garlic
2 cups chopped tomatoes
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups uncooked penne pasta, cooked
2 tablespoons sliced fresh basil leaves
3 tablespoons grated Parmesan cheese

Preparation

Step 1

Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Step 2

Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss. Sprinkle with cheese.

Nutrition Information

342 Calories

0 %*

4g SAT FAT

0 %DV**

32g PROTEIN

0 %DV

4.6 mg IRON

0 %DV

7.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 342 Calories; 88.2 Calories from fat; 9.8g Total Fat (4 g Saturated Fat; 0.03 g Trans Fat; 0.7 g Polyunsaturated Fat; 3.6 g Monounsaturated Fat;) 87 mg Cholesterol; 583 mg Sodium; 31 g Total Carbohydrate; 2.3 g Dietary Fiber; 32 g Protein; 4.6 mg Iron; 685 mg Potassium; 9.3 mg NE Niacin; 0.5 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 7.3 mg Zinc; 45 mcg Selenium; 106.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, and Choline.

Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Diced Tomatoes: Most commonly found in a can, these tomatoes are grown and picked when ripe, then canned in their own juices. They are a convenient pantry staple that can be added to many dishes.
Penne Pasta: An Italian pasta characterized by its shape and angled ends. The name of the pasta comes from the Italian word “penne,” meaning “pen,” Because of its tubular shape, it holds sauces well and is often used in baked dishes.
Basil: A fragrant herb from the mint family, basil has bright green leaves and a sweet slightly peppery flavor. It can be used either fresh or dried, and is found in cuisines worldwide. When using fresh basil to cook, it is sensitive to heat, so it’s best to add it at the end.
Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.