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
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.