Beef And Parmesan Pasta                                       
Posted by: Shaz Wed, 28 Apr 2004, at 7:08 p.m.
Source: Texas Beef Council


1 1/2 pounds ground beef
14 1/2 ounces beef broth -- ready to serve
15 1/2 ounces Italian-style tomatoes -- diced
2 cups farfalle (bow tie) pasta -- uncooked
2 cups zucchini -- sliced 1/4" thick

3/4 cup 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.


Per Serving (excluding unknown items): 650 Calories; 26g Fat (36.8% calories from fat); 51g Protein; 49g Carbohydrate; 4g Dietary Fiber; 117mg Cholesterol; 1149mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.