Tuesday, March 13, 2012

Vegetable Beef Bow Tie Skillet

One thing I still need to remember about noodle skillets is that I need to cook the noodles FIRST! Not that these noodles turned out uncooked, but I just feel better while making the dish knowing that its going to be cooked. The flavors in this pasta were great and I LOVED all the veggies! Definitely going to make this veggie medley again!

Photo Courtesy of Taste of Home
Vegetable Beef Bow Tie Skillet-adapated from Taste of Home
Total Time: 35 Minutes
Serves 4
  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 can (14-1/2 ounces) beef broth
  • 1-1/2 cups uncooked bow tie pasta
  • 1/2 cup water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup chopped sweet yellow pepper
  • 1 cup chopped zucchini
  • 2 cups chopped tomatoes
  • 1 cup (4 ounces) shredded cheddar cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the broth, pasta, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Add yellow pepper and zucchini; cover and cook 2-4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes; sprinkle with cheese.
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