Ingredients:
1-1/2 pounds ground beef
1 can (15-1/2 ounces) Italian-style diced tomatoes, undrained
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
2 cups uncooked bow tie pasta
2 cups sliced zucchini (1/4-inch thick)
3/4 cup grated Parmesan cheese
1-1/2 pounds ground beef
1 can (15-1/2 ounces) Italian-style diced tomatoes, undrained
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
2 cups uncooked bow tie pasta
2 cups sliced zucchini (1/4-inch thick)
3/4 cup grated Parmesan cheese
Preparation
Procedure:
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.
Remove from skillet with slotted spoon, set aside. Pour off drippings.
Combine tomatoes, broth and pasta in same skillet, pushing pasta into liquid, bring to a boil. Reduce heat to medium, simmer, uncovered, 15 minutes, stirring frequently.
Stir in zucchini; continue cooking 5 minutes or until pasta is tender.
Return beef to skillet. Stir in 1/2 cup of the cheese, heat through. Sprinkle with remaining 1/4 cup cheese before serving.
Makes 4 Servings
National Cattlemen's Beef Association http://www.beef.org
