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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Convenient canned goods, tomato juice and a frozen pasta-vegetable medley make it flavorful and fast. But it's also flexible because you can use other ingredients, such as a different frozen pasta-vegetable blend. On occasion, I stir in shredded zucchini or yellow squash, too.Brenda Jackson, Garden City, Kansas Ingredients:
1 pound lean ground beef (90% lean) |
2 cans (14-1/2 ounces each) beef broth |
1 package (16 ounces) frozen pasta with broccoli, corn and carrots in garlic-seasoned sauce |
1-1/2 cups tomato juice |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 teaspoons italian seasoning |
1/4 cup shredded parmesan cheese, optional |
Directions:
1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the broth, pasta with vegetables, tomato juice, tomatoes and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve with cheese if desired. Yield: 6 servings.
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