Chili Mac

Chili Mac

Ingredients

            Coarse salt and ground pepper

            4 oz. penne or other tube-shaped pasta

            1 teaspoon extra-virgin olive oil

            1 garlic cloves, roughly chopped

            1/2 small yellow onion, diced small

            1/2 pound ground beef chuck (85 percent lean)

            3/4 teaspoons ground cumin

            1/2 cup corn kernels, thawed if frozen

            1 small zucchini, diced medium

            1 can (16 ounces) diced tomatoes

            cheddar, grated (1/2 cup)

Directions

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.

Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.