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summer garden pasta

(1 rating)
Recipe by
joeyjoan K
Clarkston, MI

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.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For summer garden pasta

  • 1 lb
    ground beef
  • 2 - 3 lb
    tomato cut into large pieces
  • 1 1/2 lg
    bell peppers,red yellow or green,chopped in large pieces
  • 1 md
    onion chopped
  • fresh green vegtable broccoli, green beans,zucini
  • 15
    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

How To Make summer garden pasta

  • 1
    cook pasta as directed,Make enough to serve 4
  • 2
    while pasta is cooking brown the ground beef,add onion 1/2 way thru browning salt and pepper to taste.
  • 3
    add 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.
  • 4
    Cover 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
  • 5
    add 1/2 of the shredded cheese and cook 5 more mins to melt the cheese.
  • 6
    place pasta into single serve pasta bowls and top with meat and vegtable mixture
  • 7
    sprinkle with remaining cheese crushed red pepper

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