Jul 28 2009
HERB GARDEN PASTA
HERB GARDEN PASTA
1 ½ lb. ground turkey
1 medium onion, chopped
1 garlic clove, minced
28-oz. can diced tomatoes, undrained
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 small zucchini, chopped
6-oz. jar sliced mushrooms, drained
6-oz. can tomato paste
1 tsp. celery salt
½ tsp. dried basil
½ tsp. dried thyme
¼ tsp. dried oregano
salt and pepper to taste
¾ cup elbow macaroni, cooked and drained
Grated Parmesan cheese
In a large Dutch oven, cook beef, onion and garlic; until the meat is browned. Drain. Add the tomatoes, peppers, zucchini, mushrooms, tomato paste, Italian seasonings, parsley, celery salt, basil, thyme, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni and stir in; cover and simmer 10 minutes longer. Sprinkle with Parmesan cheese
