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Beef & Pasta Skillet Primavera

1 lb. ground beef (96 percent lean)
1 can (14 to 14-1/2 oz.) reduced-sodium beef broth
1 cup uncooked whole wheat or whole grain pasta
2 small zucchini and/or yellow squash, cut in half lengthwise, then crosswise into 1/2 inch slices
1 can (14-1/2 oz.) Italian-style diced tomatoes, drained
Freshly grated Parmesan cheese (optional)

Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8–10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in broth and pasta; bring to a boil. Reduce heat; cover and cook 7–11 minutes or until pasta is almost tender. Add squash and tomatoes; continue to cook 4–6 minutes or until pasta is tender and sauce is slightly thickened, stirring occasionally. Garnish with Parmesan cheese, if desired.

 


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