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    You are in: Home / Recipes / Beef and Penne With Veggies Recipe
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    Beef and Penne With Veggies

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    jusme's Note:

    I adapted a recipe from July/August 2009 Simple and Delicious to create this tasty, savory meal. So, when I made this, the only veggies I had were onions and red bell pepper. Your favorite veggies can be added for that added nutritional boost, but this recipe is really tasty without them. I added a can of kidney beans to add some heft. I think Cannelini beans would be good, too. The pasta is added dried, and cooked in the brothy boullion ( or you can substitute one 14 1/2 oz. can of beef broth) so it picks up all the yummy flavor. This was really good reheated the next day. Please enjoy!

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    Units: US | Metric

    1 cup of desired veggies such


    1. 1
      In a large skillet, cook beef, onion and garlic over medium heat until meat is cooked; drain.
    2. 2
      Stir in beef boullion, dried pasta, bell pepper, kidney beans, water and seasonings.Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
    3. 3
      Add any additional veggies at this time; cover and cook 2-4 minutes longer or until veggies are tender, and pasta is cooked. (if not adding veggies, increase cooking time from 15 minutes to 17-20 minutes, but keep checking the pasta to make sure of desired doneness. I cooked my penne for 16 minutes, and it turned out al dente, which was nice).
    4. 4
      Sprinkle with cheese. Put lid back on for a minute to melt the cheese.

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    Nutritional Facts for Beef and Penne With Veggies

    Serving Size: 1 (377 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 660.7
    Calories from Fat 263
    Total Fat 29.3 g
    Saturated Fat 13.4 g
    Cholesterol 106.2 mg
    Sodium 1685.2 mg
    Total Carbohydrate 59.3 g
    Dietary Fiber 10.2 g
    Sugars 4.7 g
    Protein 41.3 g

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