1/2 tsp. salt

1/8 tsp. pepper

2 C. uncooked bow tie pasta

1 can diced tomatoes, drained

1 1/3 C. beef broth

1 can tomato sauce

1 T. Worcestershire sauce

3 medium yellow summer squash, thinly sliced

3/4 C. chopped green pepper

1 C. shredded parmesan cheese, divided

In a large skillet, cook beef over medium heat for 4-5 minutes or till meat is no longer pink; drain. Sprinkle with salt & pepper. Stir in the pasta, tomatoes, broth, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat; cover & simmer for 10-12 minutes.  Add squash & green pepper. Cook uncovered, 3-4 minutes longer or till pasta & veggies are at desired tenderness; stirring occasionally. Add 1/2 C. cheese. Cook 1-2 minutes longer or till cheese is melted. Sprinkle with remaining cheese.

 

Yield:

Calories:

Fat:

Fiber: