Thursday, October 3, 2013

Fall Favorites: Bow Tie Beef and Squash Skillet

I couldn't decide which recipe to do for Friday favorites this week so I'm doing two! One today and one tomorrow.  Enjoy!

I've said it before and I'll say it again! I hate recipes that require me to use half the dishes in my kitchen. This is a great pasta dish because it all cooks in the same pan.

I love squash and this recipe is loaded with it. They cook up nice and tender and my kids love the squash as much as the noodles! This is another Taste of Home find but I've changed around some of the quantities and directions a bit. I really like that you don't add any garlic or strong spices so you can really taste the fresh veggies. It's a great pasta for summer or winter!

It makes a good sized pot of pasta and since it's got veggies, meat and pasta all in the same recipe I often serve it by itself. Quick and easy.

Bow Tie Beef and Squash Skillet
1 lb. ground beef
1/2 tsp. salt
1/8 tsp. pepper
3 cups uncooked farfalle pasta (bow-tie)
1 can (14-1/2 oz) diced tomatoes (drained)
1 can (14-1/2 oz) beef broth (apx. 2 cups)
1 can (8 oz) tomato sauce
1 tablespoon Worcestershire sauce
2-3 medium yellow summer squash, thinly sliced
1 whole green bell pepper, chopped (apx. 1 cup)
1 cup shredded Parmesan cheese (divided)

In a large skillet, cook beef with salt and pepper until done. Drain. Stir in pasta, tomatoes, beef broth, tomato sauce, and Worcestershire sauce. Bring to a boil and reduce heat. Simmer, covered, for 10-12 minutes.

Add squash and green pepper. Recover and cook 4-5 minutes, stirring occasionally. Be careful not to overcook the squash or it will get soggy. Just cook until pasta and veggies are tender. Add 1/2 cup cheese and cook an additional 2 minutes or until cheese is melted. Serve and top with remaining cheese.

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