Beef, Tomato, and Zucchini Parmesan Pasta

Ingredients

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Tomatoes

  Red, ripe, raw, year round average

  8 medium whole or 984g

• Salt

  Table

  2 tsp or 12g

• Macaroni

  Dry, enriched

  8 oz or 227g

• Ground beef

  80% lean meat / 20% fat, raw

  4 oz or 113g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Italian dressing

  Salad dressing, reduced fat

  ½ cup or 120g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

Directions

1. Finely chop the basil and dice the tomatoes; set aside.
2. Bring a large pot of water to a boil, add 2 tsp salt and the pasta. Cook for 10 minutes until al dente, then drain and set aside.
3. Chop the onions and zucchini; set aside.
4. Heat a skillet with 1 tbsp olive oil over medium-high heat. Brown the beef, then add onions and zucchini; cook until tender. Set the mixture aside.
5. In a large bowl, toss the cooked pasta with tomatoes, Italian dressing, basil, meat mixture, and Parmesan cheese.
6. Serve immediately.

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