Grilling once to dine twice is a smart way to barbecue and an easy way to enjoy two deliciously different meals. Take two perfect partners like beef and onions, and grill twice the amount you need for one meal. Click here for grilling tips.
This recipe makes a hearty post-Fourth of July entree. All of the ingredients should be available at your local natural and organic food store.
“Meatballs” & Pasta with Grilled Onions & Fresh Tomato Sauce
Makes 4 servings
- 4 leftover grilled burgers
- 3 tablespoons olive oil
- Leftover grilled onion slices, cut in half
- 3 cups chopped fresh tomatoes
- 1/2 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4½ cups uncooked regular or whole-wheat penne pasta
- Salt and pepper
- Shredded Parmesan cheese
- Cut each burger into 6 equal pieces. Heat oil in large nonstick skillet over medium heat; add burger pieces, onions and tomatoes. Cook 8 to 10 minutes or until burgers are heated through, stirring frequently.
- Stir in basil, salt and pepper. Set aside.
- Meanwhile cook pasta according to package directions; drain and return to pot. Add beef mixture; toss to coat.
- Season with salt and pepper, as desired. Sprinkle with cheese, as desired.
Cook’s Tip: Eight cups cooked corkscrew (rotini) pasta may be substituted for penne.
Recipe and photo courtesy of the National Cattlemen’s Beef Association and National Onion Association