Beef and Penne With Veggies

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!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  lb ground beef
• 1  cup  chopped onion
• 1  tablespoon  minced garlic
• 1  beef bouillon cube, dissolved in 1 cup water
• 1 1⁄2 cups dry penne pasta
• 14  ounces kidney beans, drained
• 1⁄2 cup water, additional to the boullion
• 1⁄4 teaspoon dried thyme
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1  teaspoon chili powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  cup bell pepper, chopped
• 14  ounces diced tomatoes with green chilies (Mexican style)
• 1  cup  shredded cheese, Monterey Jack or 1  cup cheddar cheese
• 1⁄2 cup parmesan cheese

• 1 cup of desired veggies such

•  chopped zucchini
•  mushroom
•  broccoli (optional)

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.