Beef, Tomato, and Zucchini Parmesan Pasta

Ingredients

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  8 tomato or 496g

• Salt

  Table

  2 tsp or 12g

• Pasta

  Corn, dry

  2 cup or 210g

• Ground beef

  70% lean meat / 30% 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

• Zesty italian dressing

  Salad dressing, Kraft brand

  ½ cup or 124g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

Directions

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

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