Beef and Penne With Veggies

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Total Time
40mins
Prep
15 mins
Cook
25 mins

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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Ingredients

Nutrition

Directions

  1. In a large skillet, cook beef, onion and garlic over medium heat until meat is cooked; drain.
  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. 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. Sprinkle with cheese. Put lid back on for a minute to melt the cheese.