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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This makes for a quick and tasty weekday meal. Ingredients:
2 lbs ground beef |
1 tablespoon garlic, minced |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (14 1/2 ounce) can beef broth |
1 1/2 cups water |
2 cups pasta, uncooked (spiral or bow tie) |
1 medium zucchini, sliced or 1 cup frozen sliced zucchini |
1 (6 ounce) can tomato paste |
1 onion, chopped |
1 green pepper, chopped |
1/4 teaspoon italian seasoning |
salt and pepper |
1 cup cheddar cheese, shredded |
Directions:
1. Brown the meat in a large skillet with the garlic and onion; drain. Return to skillet.
2. Add the tomatoes with their liquid, the broth and the water; mix well. Bring to a boil.
3. When boiling add to the pan the pasta, zucchini and chopped pepper; mix well. Cover. Reduce the heat to medium; simmer 15 minutes or until pasta is tender.
4. Then stir in tomato paste, Italian seasoning and salt and pepper to taste until well blended. Sprinkle with cheese and serve.
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