Beef and Penne With Veggies

• 1 lb ground beef
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 beef bouillon cube, dissolved in 1 cup water
• 1 12 cups dry penne pasta
• 14 ounces kidney beans, drained
• 12 cup water, additional to the boullion
• 14 teaspoon dried thyme
• 12 teaspoon dried basil
• 12 teaspoon dried oregano
• 1 teaspoon chili powder
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 cup bell pepper, chopped
• 14 ounces diced tomatoes with green chilies (Mexican style)
• 1 cup shredded cheese, Monterey Jack or 1 cup cheddar cheese
• 12 cup parmesan cheese
• chopped zucchini
• mushroom
• broccoli (optional)

1. In a large skillet, cook beef, onion and garlic over medium heat until meat is cooked; drain.
2. Stir in beef boullion, dried pasta, bell pepper, kidney beans, water and seasonings.Bring to a boil.
3. Reduce heat; cover and simmer for 15 minutes.
4. Add any additional veggies at this time; cover and cook 2-4 minutes longer or until veggies are tender, and pasta is cooked.
5. (if not adding veggies, increase cooking time from 15 minutes to 17-20 minutes, but keep checking the pasta to make sure of desired doneness.
6. I cooked my penne for 16 minutes, and it turned out al dente, which was nice).
7. Sprinkle with cheese.
8. Put lid back on for a minute to melt the cheese.

ground beef, onion, garlic, bouillon cube, penne pasta, kidney beans, water, thyme, basil, oregano, chili powder, salt, black pepper, bell pepper, tomatoes, shredded cheese, parmesan cheese, zucchini, mushroom, broccoli

Taken from www.food.com/recipe/beef-and-penne-with-veggies-379160 (may not work)