-Ingredients

1 1/2 pounds lean ground beef
1 (14 ounce) can beef broth
1 (14.5 ounce) can Italian-style diced tomatoes
2 cups uncooked farfalle (bow tie) pasta
2 cups sliced zucchini, (1/4 inch thick)
3/4 cup grated Parmesan cheese, divided

-Cooking Directions

In a large skillet over medium/high heat, brown the ground beef until no
longer pink, breaking up into 3/4 inch pieces.
Remove beef with a slotted spoon to a bowl. Pour off the drippings.

Return the skillet to the heat and add the beef broth, tomatoes, and pasta.
Stir to coat all of the pasta. Bring to a boil and reduce heat to medium.

Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue
cooking for an additional 5 minutes or until pasta is tender.
Return beef to the skillet and stir in 1/2 cup of the cheese; heat through.
Sprinkle the remaining cheese over each serving.

Yield: 6 servings