Mediterranean-style pasta | IGA Recipes | Zucchinis, black olive, artichoke

Mediterranean-style pasta

Mediterranean-style pasta

Preparation time 10 minutes

Total time: 30 minutes

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

Directions

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.

Chef’s secret

The secret to making this recipe is to watch it closely, stirring regularly, and to adjust the heat so that the mixture simmers constantly.