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Easy One-Pot Kosher Pasta with Beef and Vegetables

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Meat (Fleishig)

One-pot pasta with beef and vegetables cooks everything in a Dutch oven: ground beef browned with onion and garlic, then simmered with tomatoes, beef broth, tomato paste and herbs, with penne, zucchini, bell pepper and peas cooking right in the sauce.

Why One-Pot Pasta Works

The pasta cooks in the seasoned broth instead of plain water, so it absorbs all the flavor, and its starch thickens the sauce. Stir often so nothing sticks. Add the vegetables partway through so they stay tender-crisp. Mushrooms, carrots or spinach work too.

Kosher Notes

This is a meat (fleishig) recipe, so it’s served without cheese. Use kosher beef broth. Ground turkey or chicken work for a lighter version.

Leftovers

Leftovers keep for 3 days; add broth when reheating.

Easy One-Pot Kosher Pasta with Beef and Vegetables
This satisfying one-pot pasta combines seasoned ground beef and vegetables with pasta that cooks right in the savory liquid, creating a complete kosher dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound kosher ground beef 80/20 blend works best
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 1 can diced tomatoes 14.5 oz can with juice
  • 3 cups beef broth kosher certified
  • 12 ounces penne pasta or rotini
  • 1 medium zucchini diced
  • 1 bell pepper any color, diced
  • 1 cup frozen peas
  • 1/4 cup fresh parsley chopped for garnish

What I use for this recipe

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Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Don't worry if it's not completely cooked through at this stage.
  2. Add the diced onion to the pot and cook with the beef for 3-4 minutes until the onion starts to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Season with salt, pepper, oregano, and smoked paprika. Stir in the tomato paste and cook for 1 minute, letting it coat the beef and onions.
  4. Pour in the diced tomatoes with their juice and the beef broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
  5. Add the pasta to the pot, stirring just once to make sure it's mostly submerged. Don't stir again for the first 10 minutes. Reduce heat to medium and let it simmer.
  6. After 10 minutes, add the diced zucchini and bell pepper on top of the pasta. Cover and continue cooking for 8-10 more minutes, until the pasta is tender and most of the liquid has been absorbed.
  7. Stir in the frozen peas during the last 2 minutes of cooking. Taste and adjust seasoning with more salt and pepper if needed.
  8. Let the pasta rest for 5 minutes before serving. The sauce will thicken slightly as it cools. Garnish with fresh chopped parsley and serve immediately.

Notes

This pasta keeps well in the refrigerator for up to 3 days. Add a splash of broth when reheating if it seems too thick. You can substitute the ground beef with ground turkey or chicken for a lighter version. Feel free to swap the vegetables based on what you have on hand - mushrooms, carrots, or spinach all work well.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 890mg 39%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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