Beef and Parmesan Pasta recipe

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Ingredients

1 ½ 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)
¾ cup grated Parmesan cheese, divided

Nutrition Info

340.6 calories
carbohydrate: 13.5 g
cholesterol: 85.4 mg
fat: 17.9 g
fiber: 1.6 g
protein: 29.6 g
saturatedFat: 7.7 g
servingSize: -
sodium: 680.6 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

This is a great main dish or a very good side dish!!

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