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Recipe by: arvo
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See below ingredients and instructions of the recipe
1 1/2 lb Ground beef
1 cn Ready-to-serve beef broth
-(14 1/2 oz. can)
15 1/2 oz Canned diced tomatoes
-(Italian-style)
2 c Uncooked farfalle
- (bow tie pasta)
2 c Thinly sliced zucchini
-- (1/4" thick)
3/4 c Grated parmesan cheese
-- divided
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.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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