Spicy Italian Soup

This is a favorite in our family. It's full of flavor and doesn't take much time to cook.
Serves 6-8.

• 1/2 -1 lb ground beef (depends on how much meat you want in the soup)
• 14 oz. mixed frozen vegetables (I use Pictsweet's cracked pepper-seasoned summer vegetables with squash, green beans, baby carrots, onions, and red peppers)
• 4 med red potatoes
• 3-4 bunches of chopped scallions (green onions)
  
• 1 (28 oz) can diced tomatoes
• 1 C shell pasta
  
• 2 C water
• 2 C beef broth
• 3 Tb olive oil
• 2 tsp parsley
• 1 tsp savory
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1 tsp black pepper
• 1 tsp salt
• 1 1/2 tsp minced garlic

Soup base: combine tomatoes, water, beef broth, 2 Tb olive oil, seasonings, and 1 tsp garlic in a large pot over a med-low heat. Let simmer.

Chop potatoes into 1-inch chunks. Add to soup base and turn up the temperature to med-high. Once boiling, add the pasta and remaining vegetables. Reduce to medium heat.

In medium frying pan, brown ground beef with 1/4 tsp of garlic and 1 Tb of olive oil. Add a few dashes of salt and pepper. Once beef is thoroughly cooked, stir into the soup and let simmer for 15-20 minutes before serving.

Easy Fettucine

An easy-to-make pasta dinner with a delicious cream sauce

• 1 jar plain alfredo sauce (I used a 26-oz jar of generic sauce from Wal-Mart)
• 1/4 C parmesan cheese
• 1/2 C half & half
• 2 tsp minced garlic
• 2 tsp parsley
• salt and pepper to taste
• 12 oz fettucine pasta
• 2 Tb olive oil
  
• 6 C water (to boil)

In med-large pot, cook fettucine pasta in 6 cups of water on med-high heat. Cover and boil for 10 + min until pasta is tender. Drain and stir in olive oil, with a little salt to taste.

In med saucepan, combine alfredo sauce, parmesan, half&half, garlic, parsley, salt and pepper (to taste).

Serve pasta on plate and pour alfredo sauce on top. Enjoy!