Pasta with Beef Broccoli and Tomatoes
Savor the perfect balance of hearty and wholesome with this Pasta with Beef, Broccoli, and Tomatoes recipe—a quick and satisfying weeknight dinner idea that's bursting with flavor. Tender pasta (like penne or fusilli) is tossed in a savory skillet of seasoned ground beef, vibrant broccoli, and juicy cherry tomatoes, all brought together with a rich tomato-infused sauce seasoned with oregano, basil, and optional red pepper flakes for a hint of spice. Ready in just 40 minutes, this dish is not only easy to make but also a crowd-pleaser that captures comforting Italian-inspired flavors. Top it off with grated Parmesan and fresh parsley for an elegant finish, and enjoy it as a complete, family-friendly meal. Perfect for lovers of quick pasta recipes with meat and vegetables!
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Recipe Information
Ingredients
- 12 oz pasta (e.g., penne or fusilli)
- 2 tbsp olive oil
- 1 lb ground beef
- 3 count garlic cloves, minced
- 3 cups broccoli florets
- 2 cups cherry tomatoes, halved
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup grated Parmesan cheese (optional, for serving)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the rest and set the pasta aside.
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it up into small pieces with a wooden spoon. Cook for about 5-7 minutes or until browned and fully cooked. Drain any excess fat if necessary.
Add the minced garlic to the skillet with the beef and cook for 1-2 minutes until fragrant, stirring frequently.
Stir in the broccoli florets and cook for 3-4 minutes until they turn bright green and start to soften.
Add the cherry tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.
If the mixture looks too thick, add reserved pasta cooking water 1/4 cup at a time until the sauce reaches your desired consistency.
Mix the cooked pasta into the skillet with the beef, broccoli, and tomato mixture. Toss everything together until evenly coated.
Taste and adjust seasonings with additional salt or pepper, if necessary.
Serve warm and optionally garnish with grated Parmesan cheese and chopped parsley.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 4586 mg | 199% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 18.9 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1595 mg | 123% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2578 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
