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.