Fusilli with Quick Veggie-Beef Ragu
Ragu recipes don't have to be heavy to be hearty.
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Serves6 (about 1 1/2 cup)
SWAP ScoreWhat's this?
Ingredients
- 1 pound fusilli pasta or other short pasta
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 pound 90% lean ground beef
- 1 tablespoon garlic, minced about 3 cloves
- 1/2 cup onion, diced about 1 small
- 1 28 oz. can low sodium crushed tomatoes
- 2 teaspoons Italian seasoning
- 1/4 cup grated Parmesan cheese
Directions
- Heat a large pot of salted water to a boil on high. Cook the fusilli according to package directions.
- Meanwhile, on the largest holes of a box grater, coarsely grate the zucchini.
- In a large pot, heat the oil on medium-high. Add the beef, garlic, onion, and zucchini. Season with salt and pepper. Cook 5–7 minutes until beef is mostly browned and zucchini is tender, breaking up beef with the back of a wooden spoon.
- Stir in the tomatoes and Italian seasoning. Cover and heat to a boil on high. Reduce heat and simmer, uncovered, 8 minutes, stirring occasionally. Season with salt to taste.
- Toss fusilli with sauce. Sprinkle with Parmesan to serve.
Recipe Tips
Make this a vegetarian meal by replacing the beef with 1 pound of diced mushrooms.
Nutrition Facts
Fusilli with Quick Veggie-Beef Ragu
Amount Per Serving
Calories 428
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 71mg
24%
Sodium 391mg
16%
Potassium 998mg
29%
Total Carbohydrates 44g
15%
Dietary Fiber 5g
20%
Sugars 9g
Protein 32g
64%
Vitamin A
24%
Vitamin C
38%
Vitamin D0%
Calcium
10%
Iron
32%
* Percent Daily Values are based on a 2000 calorie diet.
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