Beef and Parmesan Pasta

Around the Table Weekly Email

Get Around the Table in Your Inbox!


  • 1 1/2 pounds ground beef
  • 1 can (14 to 14 1/2 ounces) ready-to-serve beef broth
  • 1 can (15 1/2 ounces) Italian-style diced tomatoes, undrained
  • 2 cups uncooked bow tie pasta
  • 2 cups sliced zucchini (1/4-inch)
  • 3/4 cup grated Parmesan cheese


  1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.
  2. Remove from skillet with slotted spoon; set aside.
  3. Pour off drippings.
  4. Combine broth, tomatoes and pasta in same skillet, pushing pasta into liquid; bring to a boil.
  5. Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently.
  6. Stir in zucchini; continue cooking 5 minutes or until pasta is tender.
  7. Return beef to skillet.
  8. Stir in 1/2 cup of the cheese; heat through.
  9. Sprinkle with remaining 1/4 cup cheese before serving.

Want to share a recipe?

We are always looking for more recipes to add to our site.

Submit Your Recipes

Recent Stories