It’s Tuesday and you know what that means…Recipe Exchange with Little House on the Prairie Living! This is a great go-to meal, using items you have on hand. It is especially good with green veggies like broccoli, peas and Brussels sprouts, and I love it when I have olives to throw in! It’s basically meat, pasta and veggies, easily adaptable to different tastes and available ingredients. My favorite pasta for this is the rainbow twirls/corkscrews kind, the sauce loves to stick to it! You’ll see photos from 2 different days and versions here.
Here’s what I’ve done:
1/2 lb. hamburger (the photo shows a Ziploc of local Harris Ranch meat I split into sections and froze)
2 cups uncooked macaroni pasta (this will change, depending on the type of pasta)
3 cups corkscrew pasta
2 cups broccoli and carrot mix
1/2 of a 12 oz. bag of peas
1/4 cup black olives
1 15 oz. can of tomato sauce
1 tsp. spaghetti seasoning
1 tsp. parsley
**Cook pasta to al dente. Steam veggies, unless you are using peas. Brown hamburger and drain off fat. Add tomato sauce, spaghetti seasoning, veggies, olives and parsley to meat. Stir together on low heat and toss in pasta. Serves 4-5.
This is the type of meal I love to make because it’s fast, uses the staples in your pantry and has leftovers for our lunches the next day!
And if I make too much pasta and veggies, I can just toss in some bacon and olive oil, season and enjoy!