Fast Italian Skillet Supper
|Lean ground beef/Turkey||1 Pound|
|Chicken stock/Beef stock||1 1⁄2 Cup (24 tbs)|
|Onion||1 Small, chopped|
|Elbow macaroni||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Dried basil/Oregano||1 Teaspoon|
|Tomato pasta sauce||1 1⁄2 Cup (24 tbs)|
1. In a large nonstick skillet over medium-high heat, cook ground beef, breaking up with a wooden spoon, for 5 minutes or until no longer pink. Add onion, garlic and basil; cook, stirring, for 2 minutes.
2. Add tomato pasta sauce and stock; bring to a boil. Stir in pasta; reduce heat, cover and cook for 5 minutes. Stir in zucchini; cook, covered, stirring occasionally, adding more stock if needed, for 5 to 7 minutes or until pasta and zucchini are tender.