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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âUsually I turn the page when I see a long list of ingredients, but this one didnât seem so bad,â writes Lee Anne McBride of Austin, Texas. âAfter fixing it, I think itâs one of the best and easiest one-dish meals Iâve made.â Ingredients:
2 cups sliced zucchini |
1 can (14-1/2 ounces) beef broth |
1 cup uncooked bow tie pasta |
3/4 cup water |
1/2 teaspoon dried oregano |
1/4 to 1/2 teaspoon dried thyme |
1/4 to 1/2 teaspoon crushed red pepper flakes |
1-1/2 pounds ground beef |
1 cup chopped onion |
2 teaspoons minced garlic |
4 plum tomatoes, cut into chunks |
1/4 cup minced fresh basil |
1/2 cup shredded parmesan cheese |
Directions:
1. In a Dutch oven, combine the first seven ingredients. Bring to a boil. With a spoon, press pasta into broth mixture. Reduce heat; cover and simmer for 15 minutes or until pasta is tender, stirring once.
2. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
3. Add the beef mixture, tomatoes and basil to the broth mixture; heat through. Garnish with Parmesan cheese. Yield: 8 servings (about 2 quarts).
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