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Beef & Asparagus Pasta Toss

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

  • 30
    min
  • 4
    SERVINGS
  • 630
    Cal
  • 41 g
    Protein

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)

Cooking:

  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.

  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.

    Cook's 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.

  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.

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

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.

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