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
- In a large skillet, heat the oil over medium heat, swirling to coat the bottom.
- Cook the bell pepper and onion for 3 to 4 minutes, or until tender, stirring occasionally.
- Stir in the broth, beef, Worcestershire sauce, savory, and pepper.
- Increase the heat to medium high and bring to a simmer.
- Stir in the pasta.
- Reduce the heat and simmer, covered, for 5 minutes.
- Stir in the broccoli.
- Simmer, covered, for 5 minutes, or until the pasta and broccoli are tender.
- This interesting herb is worth experimenting with.
- A member of the mint family, it is slightly peppery.
- The two most popular varieties are summer savory, which is more delicate, and winter savory, which is spicier and sharper; they are interchangeable.
- 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.
- (Per serving)
- Calories: 286
- Total fat: 4.0g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 55mg
- Sodium: 76mg
- Carbohydrates: 28g
- Fiber: 6g
- Sugars: 5g
- Protein: 35g
- Calcium: 50mg
- Potassium: 557mg
- 1 1/2 starch
- 1 vegetable
- 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)