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Close up on Quick Italian Pasta Skillet garnished with chopped parsley.

Quick Italian Pasta Skillet {Gluten Free, Dairy Free, Paleo Option}

Katie AdamsKatie Adams
This complete meal is loaded with sweet, acidic tomatoes, sweet bell peppers and zucchini, and hearty ground beef. Plus it's ready in only 20 minutes!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Italian
Servings 5
Calories 373 kcal

Equipment

  • 1 pot
  • 1 Large deep skillet
  • 1 Wooden Spoon

Ingredients
  

  • avocado oil spray* or your favorite
  • 1 lb 85/15 ground beef
  • 1 med onion small diced
  • several pinches salt
  • 2 cloves garlic minced
  • ¾ teaspoon salt
  • ¾ teaspoon parsley
  • ¾ teaspoon basil
  • ½ teaspoon oregano
  • ⅛ teaspoon black pepper
  • 1 medium orange bell pepper** ½" dice
  • 1 small zucchini de-seeded and ½" diced
  • 1 cup cherry tomatoes
  • 1 8oz pkg gluten free tubular or shaped noodles***

Instructions
 

  • Fill a medium pot about ⅔ with water and bring to a boil. Cook pasta according to the lowest cook time per box instructions.****
  • Spray a large deep skillet thoroughly with cooking spray. Heat over MEDIUM temperature until skillet is warm. Add ground beef, breaking up with spoon and cooking until mostly browned 5-7 minutes. Remove with a slotted spoon to a bowl and set aside.
  • In the same skillet containing rendered ground beef fat, add diced onion and a pinch of salt. Cook stirred often until softened, about 3-5 minutes. If the skillet begins to dry out add a tablespoon of extra virgin olive oil.
  • Add minced garlic, salt, dried parsley, dried basil, dried oregano, black pepper and sauté stirring constantly until aromatic. About 30 seconds.
  • Add diced bell pepper, diced zucchini, and tomatoes. Sauté stirring often until vegetables soften and tomatoes burst. About 5-7 minutes.
  • Return ground beef and accumulated juices back to skillet. Stir until well combined.
  • Turn off heat, leave on burner. Add cooked pasta and mix until well combined. Serve warm.

Notes

*I use this brand of avocado oil spray. 
**Feel free to use whatever color bell pepper you have on hand. 
***I used Banza gemelli chickpea based pasta, but any tubular pasta works well. If you want to make this dish paleo friendly use a cassava pasta like this brand. 
****The pasta I used needed to be cooked 7-9 minutes, so I cooked for 7. Gluten free pasta is notoriously sticky and clumps or breaks if not handled properly. Make sure to rinse and drain the pasta 2-3x then drizzle 1 ½ tablespoon of light olive oil and stir.

Nutrition

Calories: 373kcalCarbohydrates: 31gProtein: 29gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 464mgPotassium: 485mgFiber: 8gSugar: 7gVitamin A: 944IUVitamin C: 44mgCalcium: 65mgIron: 7mg
Keyword dairy-free, easy, gluten free pasta, gluten-free, ground beef, healthy, paleo option, quick meal, skillet meal
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