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)
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  1. Heat a large pot of salted water to a boil on high. Cook the fusilli according to package directions.
  2. Meanwhile, on the largest holes of a box grater, coarsely grate the zucchini.
  3. 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.
  4. 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.
  5. 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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