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
Recipes as a concept can be traced far back into ancient history, in fact as far back into history as the Egyptians, and maybe even further. Interesting though that is, in the main part, these early recipes were just very simple hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian 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 people feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something that is very familiar to us today. He also tells us how the ancient Romans used many different aromatic flavours, including a few that are still present in modern kitchens for example thyme, fennel and dill. Continuing our culinary historical journey, there were some books from the 1300s ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that appears on menues today, but instead accounts of the types of food eaten by the upper classes. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including spices such as basil and coriander. These new foods and tastes led to an explosion in books on cookery, some of which are kept safe in private cookery archives. Over the succeeding few hundred years, the rich and powerful families of the West strove to serve the best banquets, and consequentially chefs and their recipe collections were highly sought after. However, it was during the 19th century that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes of the day. When we get to the twentieth century, cookery books are greatly in demand due to better eduction, increased leisure time and being a little richer. The TV revolution gave us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Beef & Parmesan Pasta recipe.
