Beef and Zucchini Pasta Skillet Meal

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).

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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 1/2ounce) 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

1. Cut steak into 1-inch cubes.
2. Season with the spicy steak seasoning.
3. In large non-stick skillet, heat 1 tablespoon of oil over medium-high heat.
4. Add steak and cook until browned all over (approximately 3-5 minutes).
5. Remove steak to a plate and cover to keep warm.
6. Add and heat the remaining 1 tablespoon of oil in skillet.
7. Add thinly sliced onion and minced cloves of garlic - saute 5 minutes.
8. Add beef broth and tomato sauce and bring to a boil.
9. Add pasta and cover skillet.
10. Simmer for 8 minutes - stirring often.
11. Add thickly diced (1/4 inch) zucchini and cook covered until zucchini is crisp-tender (approximately 6-8 minutes).
12. Return steak to skillet and add diced tomatoes.
13. Heat everything through for 1 minute.
14. Top with basil (to your taste) before serving.