Posted by jinson on 03:49 No comments

  • 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
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