• 4servings

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, D
MineralsZinc, Copper, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Ground beef

  2. 1 can Ready-to-serve beef broth (14 1/2 oz. can)

  3. 15 1/2 ounce Canned diced tomatoes (Italian-style)

  4. 2 cups Uncooked farfalle (bow tie pasta)

  5. 2 cups Thinly sliced zucchini (1/4" thick)

  6. cup Grated parmesan cheese divided

Instructions Jump to Ingredients ↑

  1. Preparation time: 30 Minutes 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 ¾" 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 ½ cup cheese; heat through.

  4. Sprinkle with remaining cheese. * COOKFDN brings you this recipe with permission from: * Texas Beef Council --


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