This simple, straightforward meal is ideal for students away from home – just throw everything into a pot and simmer it up to share with roommates. Use whole wheat pasta for a slightly chewier texture.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2007
- 1 lb lean ground beef pork, chicken or turkey
- 1 onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 celery stalks chopped
- 1 carrots thinly sliced
- 1 sweet yellow or green pepper chopped
- 1 can (28 oz/796 mL) diced tomatoes
- 1/4 cup tomato paste
- 3 cups fusilli pasta
- 1/2 cup black olive (optional)
- 1/4 cup grated parmesan cheese
- 1/4 cup minced fresh parsley
MethodIn large pot, saut?eef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat.
Add onion, garlic, basil, oregano, salt and pepper; cook, stirring occasionally, until softened, about 3 minutes.
Add celery, carrot, yellow pepper, tomatoes, tomato paste and 2 cups (500 mL) water; bring to boil. Stir in pasta; reduce heat, cover and simmer, stirring occasionally, until pasta is tender but firm, about 15 minutes.
Stir in olives (if using), Parmesan cheese and parsley.
Nutritional facts Per serving: about
- Sodium 819 mg
- Protein 36 g
- Calories 572.0
- Total fat 18 g
- Cholesterol 68 mg
- Saturated fat 8 g
- Total carbohydrate 67 g
- Iron 43.0
- Folate 55.0
- Calcium 19.0
- Vitamin A 76.0
- Vitamin C 143.0