Serves 6

Prep time 10 min.

Cook time 15 min.


1 lb. lean ground beef, 93% lean

½ onion, sliced into thin strips

2 cloves garlic, minced

1½ tsps. dried basil [or 2 Tbsp. chopped fresh basil]

1½ tsps. dried oregano [or 2 Tbsp. chopped fresh oregano]

4 cups College Inn® Beef Broth

2 cans (14.5oz.ea.) Del Monte® Diced Tomatoes [or One 28-oz. can], not drained

12 oz. dry spaghetti, broken in half

1½ cups sliced zucchini

grated Parmesan cheese, optional

chopped fresh basil, optional


  1. Combine beef, onion, garlic and herbs in a large deep skillet. Cook over medium-high heat until beef is browned. Drain any excess fat.

  2. Add broth and tomatoes. Bring to a boil over high heat. Stir in pasta and return to a boil; reduce heat to medium-high. Boil gently, uncovered, stirring frequently to keep pasta from sticking together. (Pasta may need to cook 1 to 2 minutes longer than package directs.) Add zucchini during last 2 minutes of pasta cook time.

  3. Serve topped with Parmesan and basil, if desired.

-One 28-oz can Del Monte® Diced Tomatoes with Garlic, Basil and Oregano may be used in the Italian One-Pan Pasta Supper.


VARIATIONS: Prepare recipe as directed, except:

-For MEXICAN ONE-PAN PASTA SUPPER, substitute 1 to 2 Tbsp. chili powder for basil and oregano, and 1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained, for the zucchini. Serve topped with shredded Cheddar or Monterey Jack cheese and chopped cilantro instead of parmesan and basil.


-For ASIAN ONE-PAN PASTA SUPPER, substitute 2 Tbsp. grated fresh ginger and 2 Tbsp. soy sauce for basil and oregano, and snow peas for zucchini. Serve topped with sliced green onions and additional soy sauce, if desired, instead of Parmesan and basil.

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