Recipe by HokiesMom
All in one dish without the need to cook pasta in a separate pan. It has been a hit with my family. I found this recipe from the Family Circle magazine and adjusted to meet our family's tastes. They estimated that each serving costs less than $2 per serving (from 2006 estimates).
Top Review by loof
A wonderful, simple dish - makes a lot and filling too! I made just as specified and we really enjoyed it. I added the basil (plenty of it!) when I added the meat and tomatoes back into the mixture. I think this would be great with ground beef as well. A great go-to dish that I will use often - thanks for sharing!
- 1 lb sirloin steak (cut into 1-inch cubes)
- 1 teaspoon steak seasoning (spicy flavor)
- 2 tablespoons canola oil (divided)
- 1 small vidalia onion (sliced thin)
- 2 garlic cloves (minced)
- 2 (15 1/2 ounce) cans beef broth (low fat and low sodium)
- 1 (15 ounce) can tomato sauce
- 1⁄2 lb ditalini (or other long tubular pasta)
- 2 zucchini (diced into 1/4 inch cubes)
- 2 Italian tomatoes (diced)
- basil (to taste)
Directions See How It's Made
- Cut steak into 1-inch cubes.
- Season with the spicy steak seasoning.
- In large non-stick skillet, heat 1 tablespoon of oil over medium-high heat.
- Add steak and cook until browned all over (approximately 3-5 minutes).
- Remove steak to a plate and cover to keep warm.
- Add and heat the remaining 1 tablespoon of oil in skillet.
- Add thinly sliced onion and minced cloves of garlic - saute 5 minutes.
- Add beef broth and tomato sauce and bring to a boil.
- Add pasta and cover skillet.
- Simmer for 8 minutes - stirring often.
- Add thickly diced (1/4 inch) zucchini and cook covered until zucchini is crisp-tender (approximately 6-8 minutes).
- Return steak to skillet and add diced tomatoes.
- Heat everything through for 1 minute.
- Top with basil (to your taste) before serving.