Sunday, October 10, 2010

Linguini with Beefy Vegetable Sauce

This is a fast and delicious meal to throw together. You can use up the different veggies you happen to have in the fridge and make the dish different every time. It makes great leftovers too!

½ package of whole wheat linguini (or any other pasta you like)

1 jar of Tomato Basil tomato sauce
1 lb of beef
1 small zucchini, chopped
½ green bell pepper, chopped
about 6 Kalamata olives, roughly chopped
2 garlic cloves, minced
A few dashes of crushed red pepper flakes
4-6 jalapeno slices, roughly chopped
2 Tbsp of fresh parsley, minced (save about 1-2 tsp for cheesy garlic bread)

Cheesy Garlic Bread
Seeded, sourdough bread, sliced
1 garlic clove
Gruyere cheese, shredded (save some cheese to sprinkle over pasta)

In a large sauce pan, brown beef over medium high heat. Add veggies and sauté until they are almost tender. Add the rest of the ingredients for the sauce. Cover and simmer for 20 minutes, stirring occasionally.

Cook pasta according to directions (boil for 10-12 minutes). Drain and set aside.

Heat toaster oven to 350 degrees. Brush one side of sliced bread with a little EVOO and toast. Once toasted, rub raw garlic clove on bread (the side with the EVOO). Sprinkle with cheese and parsley and continue to bake until cheese has melted.

Top pasta with beefy vegetable sauce, then sprinkle with cheese and parsley. Serve with a side of cheesy garlic bread and a glass of red wine.

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