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Beef & Parmesan Pasta

Recipe

Nutritional Info

Reviews (2)

Prep time: 5 minutes Cook time: 30 minutes Total recipe time: 35 minutes Makes 4 servings

Ingredients

1 pound 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

Instructions

Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; set aside. Pour off drippings.
Combine broth, tomatoes and pasta in same skillet, pushing pasta into liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently. Stir in zucchini; continue cooking 5 minutes or until pasta is tender.
Return beef to skillet. Stir in 1/2 cup of the cheese; heat through. Sprinkle with remaining 1/4 cup cheese before serving.

Nutritional Information Per Serving

Nutrition information per serving, using 80% lean ground beef: 510 calories; 20 g fat (8 g saturated fat; 8 g monounsaturated fat); 89 mg cholesterol; 1093 mg sodium; 43 g carbohydrate; 2.7 g fiber; 37 g protein; 9.1 mg niacin; 0.6 mg vitamin B₆; 2.9 mcg vitamin B₁₂; 4.9 mg iron; 48.6 mcg selenium; 6.8 mg zinc; 91.7 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber and choline.

Nutrition information per serving, using 96% lean ground beef: 409 calories; 9 g fat (5 g saturated fat; 1 g monounsaturated fat); 78 mg cholesterol; 1076 mg sodium; 43 g carbohydrate; 2.7 g fiber; 36 g protein; 9.4 mg niacin; 0.5 mg vitamin B₆; 2.5 mcg vitamin B₁₂; 5.2 mg iron; 47.6 mcg selenium; 6.6 mg zinc; 97.7 mg choline.