Beef and Penne With Veggies |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I adapted a recipe from July/August 2009 Simple and Delicious to create this tasty, savory meal. So, when I made this, the only veggies I had were onions and red bell pepper. Your favorite veggies can be added for that added nutritional boost, but this recipe is really tasty without them. I added a can of kidney beans to add some heft. I think Cannelini beans would be good, too. The pasta is added dried, and cooked in the brothy boullion ( or you can substitute one 14 1/2 oz. can of beef broth) so it picks up all the yummy flavor. This was really good reheated the next day. Please enjoy! Ingredients:
1 lb ground beef |
1 cup chopped onion |
1 tablespoon minced garlic |
1 beef bouillon cube, dissolved in 1 cup water |
1 1/2 cups dry penne pasta |
14 ounces kidney beans, drained |
1/2 cup water, additional to the boullion |
1/4 teaspoon dried thyme |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 cup bell pepper, chopped |
14 ounces diced tomatoes with green chilies (mexican style) |
1 cup shredded cheese, monterey jack or 1 cup cheddar cheese |
1/2 cup parmesan cheese |
chopped zucchini |
mushroom |
broccoli (optional) |
Directions:
1. In a large skillet, cook beef, onion and garlic over medium heat until meat is cooked; drain.
2. Stir in beef boullion, dried pasta, bell pepper, kidney beans, water and seasonings.Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3. Add any additional veggies at this time; cover and cook 2-4 minutes longer or until veggies are tender, and pasta is cooked. (if not adding veggies, increase cooking time from 15 minutes to 17-20 minutes, but keep checking the pasta to make sure of desired doneness. I cooked my penne for 16 minutes, and it turned out al dente, which was nice).
4. Sprinkle with cheese. Put lid back on for a minute to melt the cheese.
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