summer garden pasta
this is a dish I cooked up to use up some vegtables that I had picked in the garden,and was getting to ripe. 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.
prep time
15 Min
cook time
30 Min
method
---
yield
4 serving(s)
Ingredients
- 1 pound ground beef
- 2 - 3 pounds 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
- 15 - basil leaves chopped up
- 2 tablespoons fresh rosemary
- 1 1/2 teaspoons fennel seed
- 2 tablespoons oregano, fresh
- - salt and pepper
- 1/2 cup parmesan cheese shredded
- - pasta, cooked
How To Make summer garden pasta
-
Step 1cook pasta as directed,Make enough to serve 4
-
Step 2while pasta is cooking brown the ground beef,add onion 1/2 way thru browning salt and pepper to taste.
-
Step 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.
-
Step 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
-
Step 5add 1/2 of the shredded cheese and cook 5 more mins to melt the cheese.
-
Step 6place pasta into single serve pasta bowls and top with meat and vegtable mixture
-
Step 7sprinkle with remaining cheese crushed red pepper
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes