* 1 lb. Ground Beef * 1 can (14 to 14 1/2 oz.) ready-to-serve beef broth * 1 can (15 1/2 oz.) Italian-style diced tomatoes, undrained * 2 c. uncooked bow tie pasta * 2 c. sliced zucchini (1/4-in.) * 3/4 c. grated Parmesan cheese
What to do:
1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4 in. crumbles and stirring occasionally. Remove from skillet with slotted spoon; set aside. Pour off drippings. 2. 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. 3. Return beef to skillet. Stir in 1/2 cup of the cheese; heat through. Sprinkle with remaining 1/4 cup cheese before serving.
* Notes: Cooking times are for fresh or thoroughly thawed ground beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
* Nutrition information per serving, using 96% lean ground beef.