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Herb Zucchini Pasta Recipe

Ingredients

4 (10 ounce) packages spinach with green bell pepper beef

1 (50 ounce) can chopped tomatoes with green chile peppers

1 (8 ounce) can tomato paste

1/2 cup chopped green chile peppers, drained

1/4 cup beef bone broth

2 tablespoons crushed red pepper flakes

1 (16 ounce) package taco seasoning mix

2 large potatoes, peeled and cubed

Directions

Melt 1/2 cup of the butter in a large saucepan over medium heat. Stir in the zucchini and cook until tender, about 10 minutes. Drain of juice; drain flesh.

Remove flesh from vegetable, cut into 1/2 inch cubes or quarter strips. Cover with plastic wrap and place in a sealed container. Cover tightly and refrigerate for several hours; stir occasionally.