Beef & Parmesan Pasta

• 1 1/2 lbs ground beef
• 1 (15 1/2 ounce) can Italian-style diced tomatoes, undrained
• 1 (13 3/4 ounce) can ready-to-serve beef broth
• 2 cups uncooked bow tie pasta
• 2 cups sliced zucchini (1/4-inch thick)
• 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 tomatoes, broth 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.

ground beef, italianstyle diced tomatoes, readytoserve beef broth, pasta, zucchini, parmesan cheese

Taken from www.food.com/recipe/beef-parmesan-pasta-38288 (may not work)