Beef, Tomato and Zucchini Pasta

    Recipe Picture:Beef, Tomato and Zucchini Pasta

    Beef, Tomato and Zucchini Pasta


    251 people made this

    This is an easy week night dinner that includes beef, tomatoes, zucchini, pasta and parmesan cheese. Serve alone or with seasonal vegetables.

    Serves: 6 

    • 375g lean beef mince
    • 400ml beef stock
    • 1 (400g) tin diced tomatoes
    • 2 cups uncooked bow tie pasta
    • 2 cups sliced zucchini, (6mm thick)
    • 3/4 cup grated Parmesan cheese, divided

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. In a large frypan over medium/high heat brown the beef mince until no longer pink and breaking up into small pieces. Remove beef with a slotted spoon to a bowl. Pour off the oil.
    2. Return the frypan to the heat then add the beef stock, tomatoes and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium. Cook uncovered for 15 minutes stirring frequently.
    3. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender.
    4. Return beef to the frypan and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving.
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    Reviews in English (199)


    A good "base" recipe that can easily be elaborated on for taste or what you happen to have in your pantry. I had rotini pasta, which worked well but cooked faster than the 15 minutes alloted. I also only had plain diced tomatoes, but that was remedied by adding onion, garlic, salt and pepper to the beef, then italian spices to the tomatoes. Great one dish meal!  -  14 Jun 2002  (Review from Allrecipes USA and Canada)


    This was really good! Quick, easy, and flavorful. I sauteed some garlic and onions, and then added some fresh basil and a sprinkle of crushed red pepper. I also substituted Fontinella for the parmesan....perfect!  -  12 Feb 2002  (Review from Allrecipes USA and Canada)


    The recipe is the best! Makes a ton of food and has all four food groups! I substituted broccoli for zucchini and it was yummers.  -  09 Apr 2002  (Review from Allrecipes USA and Canada)

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