summer garden pasta
This is a nice summer dish not to heavy and no sauce.
I used ground meat but you can leave it out and have a very good vegaterian dinner.
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- 1 lb
- ground beef
- 2 - 3 lb
- tomato cut into large pieces
- 1 1/2 large
- bell peppers,red yellow or green,chopped in large pieces
- 1 medium
- onion chopped
- fresh green vegtable broccoli, green beans,zucini
- basil leaves chopped up
- 2 Tbsp
- fresh rosemary
- 1 1/2 tsp
- fennel seed
- 2 Tbsp
- oregano, fresh
- salt and pepper
- 1/2 c
- parmesan cheese shredded
- pasta, cooked
1cook pasta as directed,Make enough to serve 4
2while pasta is cooking brown the ground beef,add onion 1/2 way thru browning salt and pepper to taste.
3add bell peppers,tomato and your green veg. If you are using frozen or canned green veg wait until last 10 min of cooking to add them.
4Cover and cook 15 min over a med to low heat, remove the lid and cook 15 more min. if veggies seem to wet add a little tomato paste
5add 1/2 of the shredded cheese and cook 5 more mins to melt the cheese.
6place pasta into single serve pasta bowls and top with meat and vegtable mixture
7sprinkle with remaining cheese crushed red pepper