Recipes and Cooking Mediterranean Beef with Pasta Be the first to rate & review! Looking for a easy yet delicious dinner recipe? Try our simple Mediterranean Beef with Pasta recipe. With just 25 minutes of prep time, a slow cooker and your favorite pasta, you can easily make this beef and pasta recipe for your loved ones. Top with basil gremolata for a perfect finishing touch! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 22, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Slow Cook Time: 7 hrs Total Time: 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pound lean beef stew meat, cut into 1-inch pieces 1 tablespoon olive oil 3 medium carrots, cut into 1/2-inch slices 1 medium yellow sweet pepper, seeded and cut into 1-inch pieces 1 medium onion, cut into thin wedges 2 cloves garlic, minced 1 teaspoon dried Italian seasoning, crushed ¼ teaspoon salt ¼ teaspoon ground black pepper 1 14.5 ounce can diced tomatoes, undrained ½ cup lower-sodium beef broth 1 ¼ cup zucchini and/or yellow summer squash halved lengthwise and cut into 1/4-inch pieces (1 medium) 6 ounce dried whole grain penne pasta 1 recipe Basil Gremolata Basil Gremolata 2 tablespoon finely shredded Parmesan cheese 2 tablespoon snipped fresh basil 2 cloves garlic, minced Directions In a large skillet cook meat, half at a time, in hot oil over medium-high heat until brown. Drain off fat. Transfer meat to a 3 1/2- or 4-quart slow cooker. Add carrots, sweet pepper, onion, garlic, Italian seasoning, salt, and black pepper. Pour tomatoes and broth over mixture in cooker. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in zucchini and/or yellow squash. Cover and cook for 30 minutes more. Meanwhile, cook pasta according to package directions; drain. Serve meat mixture over pasta. Sprinkle with Basil Gremolata. Basil Gremolata In a small bowl stir together cheese, basil, and garlic. Rate it Print Nutrition Facts (per serving) 371 Calories 13g Fat 31g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 371 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 64mg 21% Sodium 403mg 18% Total Carbohydrate 31g 11% Total Sugars 6g Protein 32g Vitamin C 0.7mg 4% Calcium 80.8mg 6% Iron 3.8mg 21% Potassium 889mg 19% Folate, total 96.8mcg Vitamin B-12 3.6mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.