1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1 can (15-1/2 ounces) Italian-style diced tomatoes, undrained
2 cups uncooked bow tie pasta
2 cups sliced zucchini (1/4-inch)
3/4 cup grated Parmesan cheese
Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
Remove from skillet with slotted spoon; set aside. Pour off drippings.
Combine broth, tomatoes and pasta in same skillet, pushing pasta into liquid; bring to a boil.
Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently.
Stir in zucchini; continue cooking 5 minutes or until pasta is tender.
Return beef to skillet. Stir in 1/2 cup of the cheese; heat through.
Sprinkle with remaining 1/4 cup cheese before serving.
Shared by Grandma Hilda McLean
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