Garlic Beef Bowtie Pasta
A quick and flavorful dish combining ground beef, garlic, and bowtie pasta in just 30 minutes, perfect for any occasion.
Ingredients
Meat and Base
- 1 pound lean ground beef Can substitute with ground turkey or chicken.
- 1 tablespoon olive oil For cooking the beef.
- 4 cloves garlic, minced Adds flavor.
- 1 small onion, finely chopped Provides sweetness.
Seasoning
- 2 tablespoons Worcestershire sauce Enhances umami flavor.
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning For herby flavor.
- ½ teaspoon onion powder
- ½ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper
Pasta and Broth
- 2 cups beef broth Can use vegetable broth for vegetarian version.
- 8 ounces bowtie pasta Can substitute with gluten-free pasta.
Finishing Touches
- ½ cup freshly grated Parmesan cheese Can substitute with dairy-free cheese for lactose intolerance.
- ¼ cup fresh parsley, chopped For garnish.
Instructions
Preparation
- Start by measuring all your ingredients. Chop the onion and mince the garlic.
Cooking
- In a large skillet, heat the olive oil over medium-high heat.
- Add the lean ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Drain any excess fat.
- Add the minced garlic and chopped onion, sauté for 2-3 minutes until the onion is soft and the garlic is fragrant.
- Stir in Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and black pepper.
- Pour in the beef broth and bring to a boil.
- Add the bowtie pasta, ensuring the noodles are submerged in the broth.
- Reduce heat to medium, cover, and cook for 7-10 minutes, stirring occasionally.
- Once the pasta is tender and has absorbed most of the broth, remove from heat.
- Stir in the grated Parmesan cheese until melted.
- Garnish with parsley and serve hot.
Notes
To store leftovers, cool to room temperature, transfer to an airtight container, and refrigerate for up to 3-4 days. Reheat with a splash of beef broth to prevent drying out.