1 1/2 lb ground beef
1 can ready-to-serve beef broth (14 1/2 o, z. can)
15 1/2 oz canned diced tomatoes (italian-styl, e)
2 cup uncooked farfalle (bow tie pasta)
2 cup thinly sliced zucchini - (1/4 thick, )
3/4 cup grated parmesan cheese - divided
Directions
Preparation time: 30 Minutes
1. In large skillet, brown ground beef over medium-high heat 6 to 8
minutes or until beef is no longer pink, breaking up into 3/4"
pieces. Remove beef with slotted spoon; pour off drippings.
2. In same skillet, add broth, tomatoes and pasta, pushing pasta into
liquid. Bring to a boil, reduce heat to medium. Cook, uncovered 15
minutes stirring frequently. Add zucchini; continue cooking 5 minutes
or until pasta is tender.
3. Return beef to skillet and stir in 1/2 cup cheese; heat through.
Sprinkle with remaining cheese.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 4 servings
Beef & Parmesan Pasta Recipe brought to you by Recipe Ideas
Categories: Beef; Cheese; Italian; Meat; Pasta
The History of Recipes
We are able to trace the history of written recipes way back into the far past, certainly as far as the ancient Egyptians, and possibly even further. Interesting though that maybe, mostly, these ancient recipes were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by wealthy Romans. He recounts how the meals were split into appetizers, main meal and dessert, something that is very familiar to us today. This early Roman chef describes how the ancient chefs were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens such as bay, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab countries, including spices such as basil and rosemary. The introduction of these new herbs and spices led to an eruption in recipe manuscripts, some of which are kept safe in private cookery archives. During the next few centuries, the upper-class families of Europe competed to lay on the most exotic banquets, and as a consequence, chefs and their collection of recipes became highly prized. Even so, it was during the 19th century that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cooking books are highly popular mostly due to more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Beef & Parmesan Pasta recipe.
