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Beef Pasta With Ground Beef & Farfalle
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bow tie or other pasta of choice
or Parmesan - optional
chopped fresh parsley - optional
For the ground beef:
For the vegetables:
red bell pepper
diced zucchini or summer squash
frozen mixed vegetables
like peas and carrots
ground black pepper
You will also need:
large non stick skillet
bamboo cutting board
Cook the pasta as instructed on the package.
Cook the beef.
Heat the oil in a large skillet and add onion.
Saute until slightly soft, about 1 minute, then add ground beef.
Stir often, breaking the meat into small bits and cook until the meat is almost browned.
Add the garlic and herbs and cook until garlic is fragrant, about 2 minutes.
Set aside on a covered plate.
Cook the vegetables:
Use the same skillet (no need to wash) and heat the 2 tablespoons of olive oil.
Add bell pepper and zucchini and cook until slightly roasted, about 3 minutes.
Add mushrooms and cook until mushrooms are soft and the water has evaporated.
Time to add the frozen veggie and cook until just a little soft.
Mix in garlic and the herbs and spices and cook until garlic is fragrant, about 2 minutes.
In a large bowl, mix cooked beef and vegetables then fold in the cooked pasta, mixing gently to avoid breaking the pasta.
Serve immediately with grated provolone or Parmesan and chopped fresh parsley.
Keep leftovers stored in the fridge, in an airtight container, for up to 3 days.
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