I made this last night and it turned out really well. It was a nice light supper and the whole family liked it. Here is the recipe as it appeared in the cookbook.
1 pound ground beef
1 cup chopped onion
1 can (14 ½ ounces) beef broth
1 ½ cups uncooked bow tie pasta
½ cup water
1 teaspoon Italian seasoning
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon garlic powder
¼ 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.
I modified the recipe slightly. My son likes peppers better cooked and my daughter prefers tomatoes cooked.
So I added the peppers with the beef and onion and added the tomatoes with the zucchini to give both a little extra time to cook. I also used a little extra zucchini and a little less tomato because that’s what I had on hand.
The recipe comes from the small Farmers Market Cookbook.
Recipes provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.