Beef and Parmesan Pasta
1 1/2 lbs. ground beef
14 1/2 oz. beef broth – ready to serve
15 1/2 oz. Italian-style tomatoes — diced
2 C. farfalle (bow tie) pasta — uncooked
2 C. zucchini — sliced 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.
Leave a Reply