1. 1 1/2 pounds lean ground beef
2. 1 (14 ounce) can beef broth
3. 1 (14.5 ounce) can Italian-style diced tomatoes
4. 2 cups uncooked farfalle (bow tie) pasta
5. 2 cups sliced zucchini, (1/4 inch thick)
6. 3/4 cup grated Parmesan cheese, divided
Nutrition Info
Per Serving
* Calories: 343 kcal
* Carbohydrates: 13 g
* Dietary Fiber: 1 g
* Fat: 18 g
* Protein: 30 g
* Sugars: 3 g
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2. Cooking Directions
1. In a large skillet over medium/high heat, brown the ground beef until no longer pink, breaking up into 3/4 inch pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.
2. Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium.
3. Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender.
4. Return beef to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving.
Yield: 6 servings
