1 pound ground beef
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1 can (15-1/2 ounces) Italian-style diced tomatoes, undrained
2 cups uncooked bow tie pasta
2 cups sliced zucchini (1/4-inch)
3/4 cup grated Parmesan cheese

Prep time: 5 minutes
Cook time: 30 minutes
Total recipe time: 35 minutes
Makes 4 servings

1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; set aside. Pour off drippings.
2. Combine broth, tomatoes 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.
3. Return beef to skillet. Stir in 1/2 cup of the cheese; heat through. Sprinkle with remaining 1/4 cup cheese before serving.

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit www.BeefItsWhatsForDinner.com

This recipe currently has 0 comments. Add your own comment in the right hand menu.