1 pound Ground Beef (96% lean)
1 (14-1/2 ounces) can reduced-sodium beef broth
1 cup uncooked whole wheat pasta
2 zucchini or yellow squash, cut in half lengthwise, then crosswise into 1/2-inch slices
1 can (14-1/2 ounces) no-salt added diced tomatoes
1-1/2 teaspoons Italian seasoning
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
Stir in broth, pasta, squash, tomatoes and Italian seasoning; bring to a boil. Reduce heat, cover and cook 9 to 11 minutes or until pasta and squash are almost tender and sauce is slightly thickened, stirring occasionally.
Nutrition information per serving: 296 Calories; 54 kcal Calories from fat; 6 g Total Fat; 2.7 g Saturated Fat; 0.2 g Trans Fat; 0.5 g Polyunsaturated Fat; 2.2 g Monounsaturated Fat; 76 mg Cholesterol; 338 mg Sodium; 28.2 g Total Carbohydrate; 3.1 g Dietary Fiber; 31.7 g Protein; 5 mg Iron; 614 mg Potassium; 8.1 mg Niacin; 0.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 7 mg Zinc; 18.4 mcg Selenium; 82.3 mg Choline;