Penne Abigail

• 2 T Olive oil
• 1 medium onion, chopped
• 2 shallots, chopped
• 1/2 green pepper, seeded and chopped
• 1 small zucchini, diced with skin
• 1 lb lean ground beef
• 28 oz can tomatoes, drained and chopped
• 1 T chopped fresh parsley
• 1-1/2 C canned red kidney beans, drained
• 1 t basil
• 1/2 t chili powder
• 5 C cooked penne pasta
• 1 C grated mozzarella cheese
• Salt and pepper

1. Heat oil in large, deep skillet. Add onion, shallots, pepper and zucchini; cook 7-8 minutes over high heat.
2. Mix in beef and continue cooking 3-4 minutes, stirring several times during cooking.
3. Season meat well and add tomatoes, parsley and beans. Mix well and sprinkle in basil, chili powder.
4. Mix again, correct seasoning and cook 8-10 minutes over high heat.
5. Reduce heat to medium and continue cooking 15 minutes.
6. Stir in penne noodles and cook 3-4 minutes. Add cheese and continue cooking another 2 minutes or until cheese is melted.

t, onion, shallots, green pepper, zucchini, lean ground beef, tomatoes, t, kidney beans, basil, chili powder, pasta, mozzarella cheese, salt

Taken from www.epicurious.com/recipes/member/views/penne-abigail-52902321 (may not work)