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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 x ca. 450 g | ground beef |
| 1 Dose | Ready-to-serve beef broth (14 1/2 oz. can) |
| 15 1/2 x ca. 30 g | Canned diced tomatoes (Italian-style) |
| 2 Tasse | Uncooked farfalle (bow tie pasta) |
| 2 Tasse | Thinly sliced zucchini (1/4" thick) |
| 3/4 Tasse | Grated parmesan cheese divided |
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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.
- http://www. Txbeef. Org
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