Fusilli with Quick Veggie-Beef Ragu
6about 1 1/2 cup
  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 Notes

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 520 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 53mg 18%
Sodium 395mg 16%
Potassium 1008mg 29%
Total Carbohydrates 70g 23%
Dietary Fiber 6g 24%
Sugars 10g
Protein 30g 60%
Vitamin A 4%
Vitamin C 28%
Vitamin D0%
Calcium 17%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.
Share on Twitter