Beef and Parmesan Pasta

Ingredients:

• 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

Directions:

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.