beef and parmesan pasta

Noodles & Pasta

Beef and Parmesan Pasta

Drescription

Savory ground beef paired with pasta and a generous sprinkle of Parmesan in a tomato or cream-based sauce. A simple and filling family meal.

Ingredients

1 1/2 pounds lean ground beef 1 (14 ounce) can beef broth
1 (14.5 ounce) can italian-style diced tomatoes
2 cups uncooked farfalle (bow tie) pasta
2 cups sliced zucchini, (1/4 inch thick)
3/4 cup grated parmesan cheese, divided

Directions

In a large skillet over medium/high heat, brown the ground beef until no longer pink, breaking up into 3/4 inch pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.
Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium.
Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender.
Return beef to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving.

Shrimp & Chicken Congee

This recipe for savory rice porridge comes from EatingWell's former Test Kitchen manager, Breana Lai Killeen, who shared it for Father's Day because it is one of her father's favorite dishes. "In the U.S., this dish is called congee, but in Hong Kong, we call it jok," she says. "My dad's version was always pretty bland, but this recipe is adapted from one in the cookbook A Place at the Table from a Laotian chef who, just like me, is a first-generation Asian raised in North Carolina." Congee can be eaten for breakfast, lunch or dinner, and leftovers freeze well.