2 cups pasta, any shape
1 lb. ground beef
2 tablespoons olive oil
1/2 lb. asparagus, trimmed, cut into 1” pieces
2 small yellow squash, chopped
2 small zucchini, chopped
1 bell pepper, seeded, chopped
1 teaspoon dried thyme
1 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1 can (14-1/2 ounces) diced tomatoes
1 (14-1/2 ounces) can beef broth
1/2 cup parmesan cheese, shredded
6-8 large basil leaves, torn
Salt and Pepper, to taste
Cook pasta according to package directions. Set aside.
In a Dutch oven or small soup pot over medium high heat, cook beef, while breaking into crumbles, for 8-10 minutes or until browned with salt and pepper. Drain; remove from pot. In the same pot over medium heat, add olive oil. Saute asparagus, squash, zucchini and bell pepper with thyme, Italian seasoning, garlic powder, salt and pepper for 5-6 minutes. Add broth and ground beef back to pan. Bring to a boil. Reduce to a simmer for 3-4 minutes. Add parmesan and basil. Serve immediately.
Sponsor: Utah Beef Council
