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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a great main dish or a very good side dish!! Ingredients:
1 1/2 pounds lean ground beef |
1 (14 ounce) can beef broth |
1 (14.5 ounce) can italian-style diced tomatoes |
2 cups uncooked farfalle (bow tie) pasta |
2 cups sliced zucchini, (1/4 inch thick) |
3/4 cup grated parmesan cheese, divided |
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.
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