Pasta with Ground Beef and Lemon-Herb Broth
Ingredients
- 1 poundground beef
- 12 ouncepasta (short shapes like penne or farfalle)
- ·yellow onion
- ·garlic
- 2 cupchicken broth
- ·lemon
- ·fresh parsley
- ·fresh basil
- 3 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Zest and juice 1 large lemon.
- 04
Chop a handful of fresh parsley and a small handful of fresh basil.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9–11 minutes. Reserve 1 cup pasta water, then drain and set aside.
- 02
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces, until no pink remains, about 5–7 minutes. Drain excess fat if needed.
- 03
Add diced onion and minced garlic to the beef. Cook, stirring occasionally, until the onion softens, about 3 minutes.
- 04
Pour in 2 cups chicken broth and bring to a gentle simmer. Cook for 4–5 minutes to meld flavors.
- 05
Stir in the cooked pasta, zest of 1 lemon, and juice of 1 lemon. If the sauce seems too thick, add 1/4 cup reserved pasta water at a time until you reach a light, brothy consistency.
- 06
Remove from heat. Stir in 1 tablespoon olive oil, most of the fresh parsley and basil, and taste for salt and pepper. Finish with remaining fresh herbs and a squeeze of lemon if you like.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes when the beef is cooking. A pinch of ground cinnamon or nutmeg adds subtle depth. Fresh mint is an unexpected bright alternative to basil.
This recipe is as light as you want it—the herb broth keeps it fresh without cream. Swap basil for oregano or mint if you prefer. Leftovers reheat gently on the stovetop with a splash of water.