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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A hearty entree comes easy tonight with this veggie and pasta combo. Wine lends an extra touch of flavor to the sauce and makes this main dish a winner. âMike Tchou, Pepper Pike, Ohio Ingredients:
1-1/2 cups uncooked medium pasta shells |
1 pound lean ground beef (90% lean) |
1 small onion, chopped |
1 garlic clove, minced |
1 jar (23 ounces) marinara sauce |
1 small yellow summer squash, quartered and sliced |
1 small zucchini, quartered and sliced |
1/4 cup dry red wine or reduced-sodium beef broth |
1/2 teaspoon salt |
1/2 teaspoon italian seasoning |
1/2 teaspoon pepper |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the marinara sauce, squash, zucchini, wine and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Drain pasta; stir into beef mixture and heat through. Yield: 4 servings.
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