Vegetable Beef Bow Tie Skillet Recipe

I made this last night and it turned out really well. It was a nice light supper and the whole family liked it. Here is the recipe as it appeared in the cookbook.

1 pound ground beef

1 cup chopped onion

1 can (14 ½ ounces) beef broth

1 ½ cups uncooked bow tie pasta

½ cup water

1 teaspoon Italian seasoning

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon pepper

1 cup chopped sweet yellow pepper

1 cup chopped zucchini

2 cups chopped tomatoes

1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the broth, pasta, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Add yellow pepper and zucchini; cover and cook 2-4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes; sprinkle with cheese.

I modified the recipe slightly. My son likes peppers better cooked and my daughter prefers tomatoes cooked.

So I added the peppers with the beef and onion and added the tomatoes with the zucchini to give both a little extra time to cook. I also used a little extra zucchini and a little less tomato because that’s what I had on hand.

The recipe comes from the small Farmers Market Cookbook.

Recipes provided courtesy of Taste of Home magazine. Find more great recipes at

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