Beef and Parmesan Pasta

1.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

NUTRITION INFORMATION

-Calories: 343 kcal
-Carbohydrates: 13 g
-Dietary Fiber: 1 g
-Fat: 18 g
-Protein: 30 g
-Sugars: 3 g

2.COOKING DIRECTIONS

-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.

-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.

-Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender.

-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

Related posts:

1. Pasta Primavera
2. Beef Tenderloin with Creamy Risotto
3. Scallop Piccata on Angel Hair
4. Shepherd’s Pie
5. Cook Garlic Beef In a Crock Pot

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Posted by Sandy Bloom on Feb 26 2009. Filed under Food, Healthy Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry