In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the broth, pasta, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add yellow pepper and zucchini; cover and cook 2-4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes; sprinkle with cheese.
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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 514 (72%)|
|Amt Per Serving||% DV|
|Total Fat 57.1g||76 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 170.1mg||52 %|
|Sodium 426.5mg||15 %|
|Potassium 887.2mg||23 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 10g|
|Protein 37.5g||54 %|
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Calories per serving: 717
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