Mediterranean-style pasta Recipe

Name: Mediterranean-style pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 red onion, chopped; 1 clove garlic, chopped; 450 g (1 lb.) lean ground veal; 15 mL (1 tbsp.) Italian seasoning; 227 g sliced mushrooms; 1 zucchini, diced; 350 g (¾ lb.) short pasta (penne rigate); 796 mL (26 oz.) tinned diced tomatoes; 500 mL (2 cups) beef broth; 398 mL (13 oz.) artichoke hearts, drained and sliced; 125 mL (½ cup) tinned sliced ripe black olives, drained; To taste pepper

Ingredients

1 red onion, chopped
1 clove garlic, chopped
450 g (1 lb.) lean ground veal
15 mL (1 tbsp.) Italian seasoning
227 g sliced mushrooms
1 zucchini, diced
350 g (¾ lb.) short pasta (penne rigate)
796 mL (26 oz.) tinned diced tomatoes
500 mL (2 cups) beef broth
398 mL (13 oz.) artichoke hearts, drained and sliced
125 mL (½ cup) tinned sliced ripe black olives, drained
To taste pepper

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Place all ingredients in a deep saucepan except artichoke hearts, olives, and pepper.
Bring to a boil, reduce heat to medium, and cook for 15 minutes, partially covered.
Stir regularly.
If the pasta absorbs liquid too quickly, add a little more beef stock.
Add artichoke hearts, olives, and pepper to saucepan.
Continue cooking for 5 to 7 minutes, partially covered.
Serve with grated Parmesan cheese, if desired.