Beef &Amp; Parmesan Pasta

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.

2. Remove from skillet with slotted spoon; set aside.

3. Pour off drippings.

4. Combine tomatoes, broth and pasta in same skillet, pushing pasta into liquid; bring to a boil.

5. Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently.

6. Stir in zucchini; continue cooking 5 minutes or until pasta is tender.

7. Return beef to skillet.

8. Stir in 1/2 cup of the cheese; heat through.

9. Sprinkle with remaining 1/4 cup cheese before serving.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	90.5706 g
Protein	161.0906 g
Carbohydrates	24.174 g
Energy	1599.6209 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5269 g
Water	886.2479 g
Calcium, Ca	587.7467 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0068 g
Fatty acids, total saturated 22:0	0.0204 g
Carotene, beta	7.8 g
Niacin	36.2942 mg
Fatty acids, total saturated 18:4	0.0136 g
Vitamin A, RAE	24 g
Fatty acids, total trans-polyenoic	0.9253 g
Riboflavin	1.1692 mg
Fatty acids, total polyunsaturated 15:0	0.5307 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.4831 g
Fatty acids, total saturated 20:1	0.1477 g
Sodium, Na	2770.8648 mg
Fatty acids, total saturated 16:1 undifferentiated	2.4717 g
Total lipid (fat)	90.5706 g
Manganese, Mn	0.1115 mg
Fatty acids, total saturated 16:0	19.7331 g
Fatty acids, total saturated 8:0	0.0404 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.2315 g
Choline, total	480.4374 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.7416 g
Fatty acids, total polyunsaturated 18:1 t	4.1844 g
Sugars, total	0.9 g
Fatty acids, total saturated 10:0	0.1096 g
Fatty acids, total saturated 18:0	14.0093 g
Fatty acids, total saturated 20:4 undifferentiated	0.0816 g
Vitamin B-6	2.5189 mg
Selenium, Se	125.6403 g
Ash	20.0422 g
Fatty acids, total saturated 18:1 undifferentiated	30.787 g
Pantothenic acid	4.006 mg
Copper, Cu	0.4406 mg
Betaine	54.4311 mg
Fatty acids, total trans-polyenoic 15:1	0.0136 g
Thiamin	0.3721 mg
Retinol	23.4 g
Iron, Fe	17.2792 mg
Carbohydrate, by difference	24.174 g
Phosphorus, P	1667.2314 mg
Folate, total	64.5234 g
Fatty acids, total saturated 4:0	0.0972 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0068 g
Cholesterol	433.8414 mg
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0068 g
Fatty acids, total saturated 18:2 undifferentiated	3.0098 g
Fatty acids, total saturated 14:0	2.692 g
Zinc, Zn	32.7577 mg
Fatty acids, total saturated 12:0	0.1452 g
Fatty acids, total polyunsaturated	3.7748 g
Fatty acids, total saturated 14:1	0.5035 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.9253 g
Vitamin A, IU	90.6 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1089 g
Folate, DFE	64.5234 g
Fatty acids, total polyunsaturated 18:1 c	25.501 g
Fatty acids, total saturated 20:0	0.1293 g
Fatty acids, total saturated 6:0	0.0576 g
Vitamin B-12	14.3682 g
Vitamin K (phylloquinone)	7.7243 g
Fatty acids, total saturated	38.6433 g
Fatty acids, total monounsaturated	33.9178 g
Folate, food	64.5234 g
Fatty acids, total polyunsaturated 17:0	1.0002 g
Vitamin E (alpha-tocopherol)	2.4054 mg
Fatty acids, total trans	5.1097 g
Fatty acids, total trans-monoenoic	4.1844 g
Magnesium, Mg	161.974 mg
Potassium, K	2561.2253 mg
Fluoride, F	126.15 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Parmesan cheese	0.75 cup	222	24	3
Zucchini	2 cups	0	0	0
beef broth	1 can	30.45	0.174	0.957
beef	1.5	1347.1709	0	86.6136
italian tomato	1 can	0	0	0
bow tie pasta	2 cups	0	0	0