One-Skillet Beef, Pasta, and Broccoli

• 1 teaspoon olive oil
• 1 medium bell pepper (any color), thinly sliced
• 1 medium onion, thinly sliced
• 2 cups Beef Broth (page 52) or commercial fat-free, no-salt-added beef broth
• 12 ounces cubed cooked lean beef or pork roast, cooked without salt, all visible fat discarded
• 2 teaspoons Worcestershire sauce (lowest sodium available)
• 1 teaspoon dried savory or dried oregano, crumbled
• 1/4 teaspoon pepper
• 4 ounces dried whole-grain pasta, such as rotelle or macaroni
• 3 ounces broccoli florets

1. In a large skillet, heat the oil over medium heat, swirling to coat the bottom.
2. Cook the bell pepper and onion for 3 to 4 minutes, or until tender, stirring occasionally.
3. Stir in the broth, beef, Worcestershire sauce, savory, and pepper.
4. Increase the heat to medium high and bring to a simmer.
5. Stir in the pasta.
6. Reduce the heat and simmer, covered, for 5 minutes.
7. Stir in the broccoli.
8. Simmer, covered, for 5 minutes, or until the pasta and broccoli are tender.
9. This interesting herb is worth experimenting with.
10. A member of the mint family, it is slightly peppery.
11. The two most popular varieties are summer savory, which is more delicate, and winter savory, which is spicier and sharper; they are interchangeable.
12. Try savory in bean, pea, and lentil dishes (it is called the bean herb in continental Europe), as well as in stews, marinades, soups, salads, and more.
13. (Per serving)
14. Calories: 286
15. Total fat: 4.0g
16. Saturated: 1.5g
17. Trans: 0.0g
18. Polyunsaturated: 0.5g
19. Monounsaturated: 2.0g
20. Cholesterol: 55mg
21. Sodium: 76mg
22. Carbohydrates: 28g
23. Fiber: 6g
24. Sugars: 5g
25. Protein: 35g
26. Calcium: 50mg
27. Potassium: 557mg
28. 1 1/2 starch
29. 1 vegetable
30. 3 very lean meat

olive oil, bell pepper, onion, beef broth, pork roast, worcestershire sauce, oregano, pepper, pasta, broccoli florets

Taken from www.epicurious.com/recipes/food/views/one-skillet-beef-pasta-and-broccoli-392076 (may not work)