Pasta Beef & Zucchini Dinner
1 pound of extra lean ground beef
1 medium onion, chopped
1 clove garlic, crushed
1/2 teaspoon of salt
two 14 ounce cans of beef broth
1 teaspoon of Italian seasoning
1/4 teaspoon of crushed red pepper
2 cups of uncooked mini lasagna or rotini pasta
2 cups of sliced zucchini, cut 3/8 inch thick
1 tablespoon of cornstarch
1/4 cup of water
3 plum tomatoes, each cut into 4 wedges
2 tablespoons of grated Parmesan cheese
In large nonstick skillet, cook ground beef with onion, garlic and salt
over medium heat 8 - 10 minutes or until beef is browned, stirring
occasionally to break up beef into 1 inch crumbles, Remove beef mixture
with slotted spoon, pour off drippings. Set beef aside.
Add broth, Italian seasoning and red pepper to same skillet. Bring to a
boil, add pasta. Reduce heat to medium, simmer, uncovered, for 6
minutes, stirring occasionally. Add zucchini, continue cooking for an
additional 6 to 8 minutes or until pasta is tender, yet firm. Push pasta
and zucchini to side of skillet, Mix cornstarch with water and add broth
in skillet, bring to a boil. Return beef mixture to skillet. Add tomatoe.,
heat through, stirring occasionally. Spoon into serving dish, sprinkle
with Parmesan cheese. Makes 5 servings
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