Italian One-Pan Pasta Supper

• 1 lb. lean ground beef (93% lean)
• 1/2 medium onion, sliced into thin strips
• 2 clove garlic, minced
• 1 1/2 tsp dried basil or 2 Tbsp. chopped fresh basil
• 1 1/2 tsp dried oregano or 1 Tbsp. chopped fresh oregano
• 4 cup College Inn Beef Broth
• 2 can (14.5 oz. each) Del Monte Diced Tomatoes, undrained
• 12 oz dry thin spaghetti, broken in half
• 1 1/2 cup sliced zucchini, about 2 small
• 1 Grated Parmesan cheese, optional
• 1 Sliced fresh basil, optional

1. Combine beef, onion, garlic and herbs in a large skillet.
2. Cook over medium-high heat until beef is browned.
3. Drain any excess fat.
4. Add broth and tomatoes.
5. Bring to a boil over high heat.
6. Stir in pasta and return to a boil; reduce heat to medium-high.
7. Boil gently, uncovered, stirring frequently to keep pasta from sticking together.
8. (Pasta may need to cook 1 to 2 minutes longer than package directions).
9. Add zucchini during last 2 minutes of pasta cook time.
10. Serve topped with Parmesan and basil, if desired.
11. VARIATIONS: To make Mexican or Asian Pasta Suppers, prepare recipe as directed above, except:
12. Mexican Supper: Substitute 1 to 2 Tbsp.
13. chili powder for basil and oregano, and 1 can (15.25 oz.)
14. Del Monte Whole Kernel Corn, drained, for the zucchini.
15. Serve topped with shredded Cheddar or Monterey Jack cheese and chopped cilantro.
16. Asian Supper: Substitute 2 Tbsp.
17. minced fresh ginger and 2 Tbsp.
18. soy sauce for basil and oregano, and snow peas for zucchini.
19. Serve topped with sliced green onions and additional soy sauce, if desired.
20. Prep Time: 10 minutes -- Cook Time: 15 minutes

lean ground beef, onion, clove garlic, basil, oregano, beef broth, del monte, thin spaghetti, zucchini, parmesan cheese, fresh basil

Taken from cookpad.com/us/recipes/358142-italian-one-pan-pasta-supper (may not work)