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extra virgin olive oil large onion mushrooms lean ground beef pasta low sodium beef broth salt broccoli head cherry tomatoes garlic cloves red pepper flakes parsley parmesan
Saute the onions, mushrooms and olive oil in the bottom of a Dutch Oven. Add the beef and cook until no longer pink. Add the pasta, salt, and pepper; then add the broth. Bring to a boil and level until the pasta is mostly submerged.
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Cover and cook on low heat for 10-12 minutes. Add the broccoli, tomato, garlic, and red pepper flakes to the pasta. Stir and cover. Turn off the heat and let the pasta and vegetables steam. Once the vegetables are crisp-tender, add the parsley & cheese.
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