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Low-Cal Beef & Veggie Pasta Skillet - A Light, Satisfying Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces whole-wheat or high-fiber pasta (penne, rotini, or shells)
  • 12 ounces 90–96% lean ground beef
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 small zucchini, halved lengthwise and sliced
  • 2 cups baby spinach, loosely packed
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce (no sugar added if possible)
  • 2 cups low-sodium chicken or beef broth, plus more as needed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon smoked paprika (optional, but adds depth)
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan or Pecorino Romano, for serving (optional)
  • Fresh basil or parsley, chopped, for garnish (optional)
  • Lemon wedge, for finishing squeeze (optional)

Method
 

  1. Preheat and prep: Set a large, deep skillet over medium heat. Have all your vegetables chopped and ready to go for a smooth cook.
  2. Brown the beef: Add the ground beef to the dry skillet and season with a pinch of salt and pepper. Cook, breaking it up with a spatula, until browned and no longer pink, about 4–5 minutes. If there’s noticeable grease, drain it. Push the beef to one side.
  3. Sauté the aromatics: Add olive oil to the empty side of the pan, then toss in onion and bell pepper. Cook 3–4 minutes until softened. Stir in zucchini and cook another 2 minutes. Add the garlic and cook 30 seconds until fragrant.
  4. Build the sauce: Stir the beef and veggies together. Add diced tomatoes with their juices, tomato sauce, Italian seasoning, crushed red pepper, smoked paprika, and a small pinch of salt and pepper. Stir well.
  5. Add pasta and liquid: Pour in the broth and bring to a lively simmer. Add the pasta, stir, and make sure the noodles are mostly submerged. Reduce heat to medium-low.
  6. Simmer to tender: Cook 10–12 minutes, stirring occasionally, until the pasta is al dente. If the skillet looks dry before the pasta is done, add splashes of broth or water. You want a loose, saucy consistency.
  7. Finish with greens: Stir in the spinach and let it wilt, 1–2 minutes. Taste and adjust salt, pepper, and heat. A squeeze of lemon perks up the sauce nicely.
  8. Serve: Sprinkle with Parmesan and fresh herbs if you like. Serve hot, with extra red pepper flakes on the side.