Beef pasta

Fresh Tomato, Beef and Penne Pasta

This ground beef skillet meal won’t heat up your summertime kitchen.

Makes 4 servings


  • 1 pound ground beef, 93 percent lean or leaner
  • 3 teaspoons fresh minced garlic
  • 2 cups chopped tomatoes
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups uncooked penne pasta
  • 2 tablespoons sliced fresh basil leaves
  • 3 tablespoons grated Parmesan cheese


Heat large nonstick skillet over medium heat until hot. Add ground beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.

While meat cooks, prepare pasta according to directions on box.

Stir in tomatoes, salt and pepper into beef, cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss. Sprinkle with cheese.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.