Recipe for Zucchini Beef and Bow-Ties 
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Yield:
4 - 6
Ingredients:
Amount Ingredient
2 tsp olive oil
1 med onion, peeled and finely chopped
2 med cloves garlic, peeled and minced
1/4 lb lean ground beef
1 tsp dried oregano, divided use
1 tsp dried basil, divided use
2 cup beef or chicken broth, canned is fine
1/4 tsp crushed red pepper flakes
4 med plum tomatoes, or 2-3 larger tomatoes, cored and coarsely chopped
1/2 cup bow-tie pasta
2 sm zucchini, or another summer squash, diced in 1/2 inch pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh basil
Instructions:
Instructions: Put olive oil in a large non-stick skillet and over medium-low heat. Add onion and garlic; saute until softened, about 7 minutes. Add beef and 1/2 teaspoon each oregano and basil; break beef up with a spatula. Cook until no longer pink. Remove beef and onions from skillet with a slotted spoon. Pour off fat and return skillet to stove.

Pour broth into pan, adding remaining oregano and basil, crushed pepper flakes, tomatoes and uncooked pasta. Bring to a boil, reduce heat to simmer, cover and cook 15 to 20 minutes, or until pasta is tender. Stir occasionally to keep pasta from sticking. Add squash and cook, uncovered, 3 minutes. Return beef to pan and stir a couple of minutes to blend flavors. Season with salt, pepper and basil. Sprinkle with cheese and serve.

Serves 4 - 6

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