Re: The Ultimate ABC Cook Book!
Italian Beef with Pasta
8 oz. whole wheat pasta
12 oz. (3/4 lb) extra lean ground beef
1 c. chopped onion
1 tsp. garlic, minced
1/2 tsp. oregano
19 oz can Italian-style stewed tomatoes, undrained
3/4 c. low-sodium, low-fat beef broth
1/4 c. tomato paste with roasted garlic
1 med.-large zucchini, halved lenghtwise and sliced in to 1/4" thick halfmoons
1/4 c. grated Parmesan cheese
1. Cook pasta al dente according to package directions. Drain well, return to pot, cover to keep warm.
2. In large, nonstick skillet, brown hamburger, stirring to crumble, until no longer pink. Drain off excess fat, add onions, garlic and oregano. Cook for until onions are soft. Add a little water if skillet becomes dry. Add the tomatoes, broth, paste and zucchini. Cover and cook for about 5 minutes, stirring occasionally until zucchini are tender.
3. Add the pasta to the skillet mixture, toss over low heat to mix well. Add a little more broth if the mixture seems too dry. Serve hot, topped with a sprinkle of cheese.