One-Skillet Italian Meal Serves 6 1 pound ground round...

November 15, 2006

One-Skillet Italian Meal

Serves 6

1 pound ground round

1 onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 cup sliced fresh mushrooms

1/2 cup chopped green pepper

1 zucchini, cut into 1/2 -inch cubes

4 ounces dry vermicelli, broken into 2-inch pieces

3 teaspoons dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

1 (14.5-ounce) can no-salt-added whole tomatoes

2 1/2 cups sodium-reduced tomato juice

1 cup fresh spinach leaves, coarsely chopped

1/4 cup grated parmesan cheese

Spray a large (12-inch) skillet with nonstick spray coating. Cook ground beef, onion and garlic in skillet over medium heat, stirring occasionally, until meat is browned and onion is tender. Drain and set aside.

Return skillet to heat and add olive oil. Add mushrooms, green pepper and zucchini; stir-fry 2 to 3 minutes. Add dry vermicelli pieces. Cook, stirring occasionally and very gently, until pasta is golden-brown and vegetables are crisp-tender.

Spoon cooked meat into skillet over pasta and vegetables. Add seasonings, tomatoes and tomato juice. Cover, reduce heat to low and simmer 20 minutes.

Stir in spinach, cover and continue to cook 5 minutes. Sprinkle with parmesan just before serving.

Per serving: 338 calories, 17 grams fat, 6 grams saturated fat, 55 milligrams cholesterol, 29 grams carbohydrate, 20 grams protein, 324 milligrams sodium, 3 grams fiber

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