1 1/2 lb. Ground Beef
1 can Ready-to-Serve Beef Broth
1 can Italian-Style Diced Tomatoes
1 C. Uncooked Bow Tie Pasta
1 C. Thinly Sliced Zucchini
3/4 C. Grated Parmesan Cheese
In large skillet, brown ground beef until no longer pink, breaking up into 3/4″ pieces. Remove beef with slotted spoon and 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 and 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 and serve.
4 Servings