Sometimes I want something really simple but not run of the mill. This recipe hits both the important “quick” and “easy” features I am looking for. Definitely season to taste on this one or it can be overpowering!
Greek Style Pasta
1 lb. ground beef or lamb (I don’t eat baby animals so I use beef)
1/2 cup chopped onion
2 Tbsp. cubed zucchini
2-3 Tbsp. sliced carrot
1 clove garlic, minced
1 can diced tomatoes (14-1/2 ounces), undrained
1 can (5-1/2 ounces) V8 or tomato juice
1/2 tsp. instant beef bouillon granules (or 1/2 bouillon cube)
1/2 tsp. cinnamon
1/8 tsp. garlic powder
1 cup dry shell macaroni
1 cup frozen green beans
1/2 cup crumbled feta cheese
1. In a 12″ non-stick skillet, cook and break up ground beef and onion. When almost browned, add zucchini, carrot, and garlic. Cook until meat is browned. Drain fat.
2. Stir in undrained diced tomatoes, V8, bouillon granules, cinnamon, and garlic powder.
3. Bring to boiling. Add shell pasta and green beans and stir well. Return to boiling, reduce heat, cover, and simmer for about 7 minutes. Add water, return to boiling, reduce heat, cover, and simmer another 7 minutes or until pasta and green beans are tender and cooked through. Serve topped with feta. (Not sure what happened with this part of the directions earlier, sorry!)