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

Instructions

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