Cowboy Pasta

I have no idea why this is called Cowboy Pasta.  Maybe it is because it is all cooked in one pot.  It doesn’t matter though.

Allan loved it.  Enough to have a second helping.

Bob and he shared a look as Allan was about to take the last bite.  Allan was generous and shared.

Cowboy Pasta

  • 1 lb ground beef
  • 1 can (10 oz/284 ml)  Condensed Low Fat Cream of Broccoli Soup – I used Mushroom Soup
  • ¾ cup (175mL) Chunky Mild Salsa
  • 2 cups (500mL) water
  • 2½ cups (600mL) frozen vegetables – I used peas
  • 2 cups (500mL) uncooked whole wheat pasta
  • 2 tsp (10mL) chopped fresh thyme leaves
  • 2 tbsps tomato paste
  • 1/2 cup ketchup

1. Brown beef well in large non-stick skillet at medium-high heat.

2. Stir in remaining ingredients and bring to a boil. Reduce heat to low.

3. Simmer covered, until pasta is fully cooked – about 20 minutes, stirring occasionally and keeping pasta under surface of liquid.

4. Serve with heaps of grated cheese.

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