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Beef: Beef And Parmesan Pasta

Source of Recipe


Texas Beef Council






List of Ingredients



• 1 1/2 pounds ground beef
  
• 1 (14 1/2 ounce) can beef broth, ready to serve
  
• 1(15 1/2 ounce) can 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
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. Return beef to skillet and stir in 1/2 cup cheese; heat through. Sprinkle with remaining cheese.
   
   
4. 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.