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
Academics have proved the existance of recipes back into the distant past, in fact as far back into history as ancient Egypt, and maybe even further. Having said that, generally, these ancient cookbooks were just very basic pictorial recipes for preparing meals.
As our culinary historical trip moves on a few more years there are some books which appeared in the 1300s ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the curry that appears on menues today, but rather recipes for the types of food served to the rich and powerful of the time. By the arrival of the 20th century, recipe publications were greatly in demand mostly as a result of higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this Beef & Parmesan Pasta recipe.
