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“... or at least the taste of summer. Make this with home-grown zucchini, corn, peppers, and onions. Or use frozen corn and other store-bought veggies. This skillet meal is healthy and comfort food all in one. This is my own creation, developed and modified over the past several summers. I hope you enjoy.”
READY IN:
25mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook penne (or your favorite pasta) according to package directions. Drain.
  2. Heat olive oil in a large 14-inch skillet. Brown ground beef with garlic, onion, and pepper.
  3. Add tomatoes and zucchini and simmer for 2-3 minutes until zucchini is almost tender.
  4. Add corn, black beans, salt, pepper, and chili powder.
  5. Dissolve cornstarch in cold water and then add to the skillet, stirring constantly until liquid returns to a simmer and thickens, about 1-2 minutes.
  6. Reduce heat to medium-low setting. Stir in cream cheese until melted.
  7. Add cooked, drained penne and stir until heated through. Taste and add more seasonings, if desired.

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