Beef & Asparagus Pasta Toss

Name: Beef & Asparagus Pasta Toss
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; bow tie (farfalle) pasta; asparagus; olive oil; shallots; garlic; Salt and pepper; Parmesan cheese

Classic steakhouse flavors in an easy pasta bowl! Ground Beef and asparagus are tossed with pasta and parmesan cheese for a quick dinner.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 8

Cook Mode

Ingredients

1 pound Ground Beef (93% lean or leaner)
3 cups uncooked bow tie pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 tablespoon olive oil
1/4 cup minced shallots (about 2 large)
1 tablespoon minced garlic
Salt and pepper

Garnish:

1/4 cup shredded Parmesan cheese (optional)

Preparation

Step 1

Cook pasta in salted boiling water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
Step 2

Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Step 3

Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.
Step 4

Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.

Cooking Tip: For a unique twist on flavor, sprinkle with chopped fresh mint or fennel fronds.

Nutrition Information

633 Calories

0 %*

5.6g SAT FAT

0 %DV**

41g PROTEIN

0 %DV

8.2 mg IRON

0 %DV

7.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 633 Calories; 190.8 Calories from fat; 21.2g Total Fat (5.6 g Saturated Fat; 0.2 g Trans Fat; 1.5 g Polyunsaturated Fat; 11.1 g Monounsaturated Fat;) 88 mg Cholesterol; 161 mg Sodium; 70 g Total Carbohydrate; 2.7 g Dietary Fiber; 41 g Protein; 8.2 mg Iron; 647 mg Potassium; 11.8 mg NE Niacin; 0.6 mg Vitamin B₆; 2.9 mcg Vitamin B₁₂; 7.2 mg Zinc; 25.1 mcg Selenium; 114.5 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium.

Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Asparagus: A tender spear-shaped vegetable that can be green, white or purple. Asparagus has an earthy flavor and bright green color, adding a brightness to any dish. Great for grilling or steaming, and delicious added to pastas or eaten on their own as a side.
Bow-tie pasta: Also known as farfalle, it’s a type of Italian pasta that’s recognized by its pinched center. This particular shape of pasta is great for holding hearty sauces well because of its ridged edges and flat surfaces.
Olive Oil: A golden, flavorful natural oil made by pressing olives. It has a rich yet neutral flavor and is commonly used for cooking, sauteing, and drizzling over salads or vegetables. It has a relatively high smoke point and is good for cooking while using high heat.
Parmesan Cheese: A traditional cow’s milk cheese known for its rich, nutty, and savory flavor. In traditional Italian cheese-making fashion, Parmesan-Reggiano is aged for 12 months, which gives it its distinct flavor. Great grated or shredded on top of dishes.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.