Sunday, March 9, 2008

Beef and Parmesan Pasta

Alright, folks! This is one of my all time favorite pasta dishes. I found this on Yahoo Food and it has everything a pasta lover wants- noodles, meat, tomatoes and veggies! Yumm-O! If you want to decrease the amount of sodium intake- buy the low sodium beef broth. I make this with extra zucchini and it is extremely filling! Add some crusty french bread and you've got yourself a tasty meal! Also, if you're trying to not have any dairy in the pasta- just don't add the cheese. I made this without cheese and allowed my family to add it to their portion and it was great without it! I didn't even notice a difference!

1 1/2 lbs lean ground beef (we use 1/3 lb of meat and you get plenty)
14 oz can beef broth
14.5 oz can of Italian style tomatoes
2 cups of uncooked bow tie pasta
2 cups of sliced zucchini (1/4 inch thick)
3/4 cup of grated Parmesan chese, divided

  1. In a large skillet over medium/high heat, brown the ground beef. Pour off the fat.
  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.
Yield: 6 servings


1 comment:

Jana (sidetrack'd) said...

We made this one for dinner last night, and it is a keeper around here. Thanks for sharing!