Strips of beef, broccoli and other fresh vegetables tossed with penne elevates bottled spaghetti sauce to a great meal in minutes. For a nostalgic trip, lay a red-checked tablecloth and stick a candle into a wine bottle.
Nutrients per serving
25.8 g protein
9.2 g fat
70.3 g carbohydrates
3.2 mg iron
138 mg calcium
463 calories
Preparation time 15 minutes
Cooking time 10 minutes - 15 minutes or less
Makes 4 to 6 servings
1/2 bunch broccoli
2 to 3 carrots
1 large onion
2 large ripe tomatoes
1/2 cup (125 mL) green or black pitted olives
700 to 750 ml or 3 cups (750 mL) spaghetti sauce
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) hot red pepper flakes (optional)
4 cups (1 L) uncooked penne or macaroni
2 to 2-1/2 cups (500 to 625 mL) cold or frozen roast beef strips or 1/2 lb (250 g) deli-sliced roast beef cut into strips
1/2 cup (125 mL) grated Parmesan
1.Bring a large pot of salted water to a boil over high heat. Meanwhile, slice stem off broccoli. Cut florets into bite-size pieces. Peel and thinly slice stem. Thinly slice or julienne carrots. Thinly slice onion and separate into rings. Coarsely chop tomatoes. Thickly slice or coarsely chop olives. Combine spaghetti sauce, olives, salt and red pepper flakes, for extra spiciness, in a saucepan over medium heat. Cover and cook, stirring often, until hot and bubbly, about 8 minutes.
2. Once vegetables are cut and spaghetti sauce is simmering, add pasta, carrots and onion to rapidly boiling water. Stir to keep separate while water returns to a full rolling boil. Cook according to package directions until pasta is almost al dente, usually 9 to 10 minutes for penne.
3.When pasta is almost cooked, add cold or frozen beef strips to simmering sauce and cover pan. Then, add broccoli to boiling pasta and vegetables. When broccoli is bright green and still slightly firm, from 1 to 2 minutes, drain pasta and vegetables.
4.In a large heated bowl, toss hot pasta and vegetables with sauce, fresh tomatoes and 1/4 cup Parmesan. Sprinkle with remaining Parmesan and serve right away.