- 1 pound ground beef (96% lean)
- 1 (14 ounce) can reduced-sodium beef broth
- 1 cup uncooked whole wheat or whole grain pasta
- 2 small zucchini or yellow squash, cut in half lengthwise, then crosswise into 1/2-inch slices
- 1 (14.5 ounce) can Italian-style diced tomatoes, drained
- Freshly grated Parmesan cheese (optional)
- Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 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 to 11 minutes or until pasta is almost tender. Add squash and tomatoes; continue to cook 4 to 6 minutes or until pasta is tender and sauce is slightly thickened, stirring occasionally. Garnish with Parmesan cheese, if desired.