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One-Skillet Italian Meal

6 servings

• 1 pound ground round
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped green pepper
• 1 zucchini, cut into 1/2-inch cubes
• 4 ounces dry vermicelli, broken into 2-inch pieces
• 3 teaspoons dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14.5-ounce) can no-salt-added whole tomatoes
• 2 1/2 cups sodium-reduced tomato juice
• 1 cup fresh spinach leaves, coarsely chopped
• 1/4 cup grated parmesan cheese

Spray a large (12-inch) skillet with nonstick spray. Cook ground beef, onion and garlic in skillet over medium heat, stirring occasionally, until meat is browned and onion is tender. Drain and set aside.

Return skillet to heat and add olive oil. Add mushrooms, green pepper and zucchini; stir-fry 2 to 3 minutes. Add dry vermicelli pieces. Cook, stirring occasionally and very gently, until pasta is golden-brown and vegetables are crisp-tender.

Spoon cooked meat into skillet over pasta and vegetables. Add seasonings, tomatoes and tomato juice. Cover, reduce heat to low and simmer 20 minutes.

Stir in spinach, cover and continue to cook 5 minutes. Sprinkle with parmesan just before serving.

The idea of a skillet supper is hardly revolutionary.

Skillet meals have been a staple in American kitchens since General Mills introduced Hamburger Helper in the 1970s. The classic casserole was a precursor to today's popular and convenient meal kits.

The problem with a meal in a box? From a health standpoint, the veggies are dehydrated specks, and the powdered seasoning mixes tend to be high in sodium.

This recipe for One-Skillet Italian Meal takes a worthy concept and freshens it by adding sliced mushrooms (buy them presliced in the produce department), green pepper (buy it chopped in the freezer case), fresh zucchini, canned tomatoes and fresh spinach.

Finally, substitute Italian vermicelli noodles – literally “little worms” – for regular noodles. Vermicelli is thinner than spaghetti, and it's easy to break up the noodles and add them to the pan. They cook through as the meal simmers on the stovetop.

Feel free to substitute alternative vegetable combinations to suit your family's tastes. Instead of 1 cup fresh spinach, try adding an equal amount of chopped Swiss chard, small chopped broccoli florets or frozen peas. Be sure to adjust cooking time accordingly so the vegetables remain crisp-tender.

If the kids aren't crazy about tomatoes, use kitchen shears to snip the tomatoes (while still in the can) into small pieces that cook down and nearly disappear.

Per serving: 338 calories (44 percent from fat), 17 g fat (6 g saturated), 55 mg cholesterol, 29 g carbohydrates, 20 g protein, 324 mg sodium, 3 g dietary fiber.

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