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Greek Island Skillet
3/4 pound of lean ground beef
3 cups of water
one 14 ounce can of diced tomatoes, undrained
1 package of KNORR Recipe classics Roasted Garlic soup, Dip and Recipe
mix
2 1/2 cups (8 ounces) of uncooked pasta twists
1 package (10 ounces) of frozen chopped spinach, thawed and drained
one 2.2 ounce can of sliced ripe olives, drained, about 1/2 cup
1/4 cup of crumbled feta cheese or grated Parmesan cheese, optional
In a large skillet, sauté ground beef over medium high heat 5 minutes or
until lightly browned. Spoon off excess drippings. Add water, tomatoes
and recipe mix, bring to a boil. Stir in pasta and return to boiling,
reduce heat, cover and simmer 8 to 10 minutes or until pasta is tender,
stirring frequently. Stir in spinach and olives. Simmer 2 minutes or
until through. If desired, sprinkle with cheese. Makes 4 servings |
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