Fresh Tomato and Beef Pasta2013-08-14
- Servings : 4
- Prep Time : 5m
- Cook Time : 30m
- Ready In : 40m
- 8 ripe medium tomatoes
- 1 cup whole grain elbow macaroni
- 1 pound lean ground beef
- 1 medium Vidalia onion, finely chopped
- Salt, to taste
- Chicken broth, if needed for additional juice
Peel tomatoes by immersing in hot water briefly (60 seconds or until skins crack); skins slip off easily. Core and chop.
Place in large pot sprayed with non-stick cooking spray. Cook on medium heat 15 to 20 minutes until juicy.
Add macaroni. Simmer about 10 minutes (stirring often) until macaroni is done. Add a little chicken broth if more juice is needed.
While macaroni is cooking, prepare meat and onion by browning together in a separate skillet (sprayed with non-stick cooking spray).
Drain beef/onion and mix with tomato/macaroni mixture.
Add salt to taste and serve with non starchy vegetables of choice, nonfat milk, and fruit for desert.