Zucchini Beef Pasta Supper

1 pound lean ground beef
1 medium onion, chopped
1 clove-garlic, crushed
1/2 teaspoon salt
13 3/4-ounce can ready-to-serve beef broth
1 teaspoon Italian seasoning
1/8 teaspoon ground red pepper
2 cups sliced zucchini, 1/2-inch thick
1 cup uncooked farfalle (bow tie) pasta
2 plum tomatoes, each cut into 4 wedges,BR> 2 tablespoons grated Parmesan cheese

In a large nonstick skillet, brown ground beef, onion and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 1-inch crumbles. Remove beef with slotted spoon; pour of drippings. Season beef with salt; set aside.

In same skillet, add broth, Italian seasoning, red pepper, zucchini and pasta, pushing pasta into liquid. Bring to a boil; reduce heat to medium. Simmer, uncovered, 15 minutes or until pasta is tender, stirring occasionally.

Return beef to skillet and add tomatoes; heat through. Sprinkle with cheese. Makes 4 servings.

Copyright 1995, The Associated Press