Beef And Pasta Primavera

• 1 1/2 lb. ground beef, browned
• 1/2 bunch firm broccoli
• 1/2 head cauliflower
• 2 small zucchini, sliced and halved
• 2 c. cut up tomatoes
• 1 chopped garlic
• 1/2 tsp. salt, pepper and crushed red pepper
• 1/2 lb. sliced mushrooms
• 1/2 c. frozen peas
• 1 can Golden cream of mushroom soup
• 1 c. low-fat milk
• 1/2 stick (1/4 c.) oleo
• 1 tsp. basil and parsley
• 1/4 c. olive oil
• 1/4 c. oleo
• 1 c. grated Parmesan cheese
• 1 lb. linguini, cooked

1. Cut broccoli and cauliflower into bite-size pieces.
2. Cook in boiling salted water until crisp-tender.
3. Drain and put aside. Saute garlic and tomatoes in oil in large skillet or chicken fryer 2 minutes.
4. Stir in basil and mushrooms.
5. Cook 3 minutes.
6. Stir in peas, parsley, salt and pepper.
7. Cook 1 minute.
8. Add to vegetables.
9. Melt oleo in saucepan.
10. Add mushroom soup, milk and 1 cup grated Parmesan cheese.
11. Bring to a boil.
12. Add to 1 pound cooked linguini and toss.
13. Stir in vegetables and beef.
14. Heat. Serves 8.

ground beef, broccoli, cauliflower, zucchini, tomatoes, garlic, salt, mushrooms, frozen peas, golden cream, lowfat milk, oleo, basil, olive oil, oleo, parmesan cheese, linguini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=673698 (may not work)