Beef & Parmesan Pasta Recipe
Yield: 4 Servings
1 1/2 lb Ground beef
1 cn Ready-to-serve beef broth (14 1/2 oz. can)
15 1/2 oz Canned diced tomatoes (Italian-style)
2 c Uncooked farfalle (bow tie pasta)
2 c Thinly sliced zucchini (1/4" thick)
3/4 c Grated parmesan cheese, divided
In large skillet, brown ground beef over medium-high heat 6 to 8 minutes or until beef is no longer pink, breaking up into 3/4" pieces. Remove beef with slotted spoon; pour off drippings. In same skillet, add broth, tomatoes and pasta, pushing pasta into liquid. Bring to a boil, reduce heat to medium. Cook, uncovered 15 minutes stirring frequently. Add zucchini; continue cooking 5 minutes or until pasta is tender. Return beef to skillet and stir in 1/2 cup cheese; heat through. Sprinkle with remaining cheese.
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