- 1 lb. lean ground beef 2 cloves garlic, minced 1 can (14-oz.) beef broth 1 medium onion, thinly sliced 1 cup uncooked rotini pasta 1/2 tsp.
- dried basil leaves 1/2 tsp.
- dried oregano leaves 1/2 tsp.
- dried thyme leaves 1 can (15 oz.) Italian-style tomatoes, with juice (do not drain) 2 cups broccoli florets or 1 package (10 oz.) frozen broccoli, thawed 3 ounces shredded Cheddar cheese or grated Parmesan cheese Combine meat & garlic in large nonstick skillet; cook over high heat until meat is no longer pink, breaking apart with wooden spoon.
- Pour off drippings.
- Place meat in large bowl; set aside.
- Add broth, onion, pasta, basil, oregano & thyme to skillet.
- Bring to a boil.
- Reduce heat to medium-high & and boil 10 minutes; add tomatoes with juice.
- Increase heat to high & bring to a boil; stir in broccoli.
- Cook, uncovered, 6 to 8 minutes, stirring occasionally, until broccoli is crisp-tender & pasta is tender. Return meat to skillet & stir 3 to 4 minutes or until heated through.
- With slotted spoon, transfer to serving platter.
- Sprinkle with cheese.
- Cover with lid or tent with foil several minutes, until cheese melts.
- Meanwhile, bring liquid left in skillet to a boil over high heat. Boil until thick & reduced to 3 to 4 Tblsp.
- Spoon over pasta.
Source : Foods Recipe
Categories: DINNER, EUROPEAN CUISINE
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