beef and asparagus pasta toss
- 1 pound Ground Beef
- 3 cups uncooked bow tie pasta
- 1 pound fresh asparagus, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1/4 cup minced shallots (about 2 large)
- 3 cloves garlic, minced
- Salt & pepper to taste
- 1/4 cup shredded Parmesan cheese
Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4minutes or until pasta and asparagus are tender. Drain well.
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.
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.
Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.
Nutrition information per serving, using 80% lean ground beef: 657 calories; 28 g fat; 71 mg cholesterol;269 mg sodium; 67 g carbohydrate; 34 g protein; 11.3 mg niacin; 0.6 mg vitamin B6; 1.9 mcg vitamin B12;6.1 mg iron; 6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.