Beef & parmesan pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground beef |
| 1 | can | Ready-to-serve beef broth (14 1/2 oz. can) |
| 15½ | ounce | Canned diced tomatoes (Italian-style) |
| 2 | cups | Uncooked farfalle (bow tie pasta) |
| 2 | cups | Thinly sliced zucchini (1/4\" thick) |
| ¾ | cup | Grated parmesan cheese divided |
Directions
Preparation time: 30 Minutes
1. In large skillet, brown ground beef over medium-high heat 6 to 8 minutes or until beef is no longer pink, breaking up into ¾" pieces. Remove beef with slotted spoon; pour off drippings.
2. 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.
3. Return beef to skillet and stir in ½ cup cheese; heat through.
Sprinkle with remaining cheese. * COOKFDN brings you this recipe with permission from: * Texas Beef Council --