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Parmesan Beef Pasta
Ingredients:
1 1/2 pounds lean ground beef
1 14 ounce can of beef broth
1 14.5 ounce can diced tomatoes
2 cups uncooked farfalle (bow tie) pasta
2 cups sliced zucchini, 1/4 inch thick
3/4 cup grated Parmesan cheese
1 1/2 pounds lean ground beef
1 14 ounce can of beef broth
1 14.5 ounce can diced tomatoes
2 cups uncooked farfalle (bow tie) pasta
2 cups sliced zucchini, 1/4 inch thick
3/4 cup grated Parmesan cheese
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.
Makes 6 Servings
Prep Time: 25 min.
Cook Time: 20 min.
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.
Makes 6 Servings
Prep Time: 25 min.
Cook Time: 20 min.
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