Beef & Asparagus Pasta Toss
This recipe is the perfect way to incorporate your favorite veggies into a pasta dish!
3 cups uncooked bow-tie pasta
1 pound fresh asparagus, tough ends snapped, cut into 1-inch pieces
2 tablespoons extra virgin olive oil
1/4 cup minced onion
3 cloves garlic, minced
1 pound extra lean ground beef, browned and drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped Italian parsley
10 cherry or grape tomatoes, halved, for garnish
Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
Heat extra virgin olive oil in large nonstick skillet over medium heat until hot. Add onion and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef and toss to warm
beef. Season with salt and pepper.
Combine beef mixture with pasta mixture in a large bowl; toss well. Adjust seasoning if necessary. Sprinkle with chopped parsley and tomato halves if desired.
Yields 4 servings
|Servings Per Recipe: 4|
|Amounts Per Servings|
|% Daily Value|
|Total Fat: 28 g||43%|
|Saturated Fat: 9 g||44%|
|Cholesterol: 78 mg||26%|
|Sodium: 352 mg||15%|
|Carbohydrate: 66 g||22%|
|Dietary Fiber: 5 g||19%|
|Protein: 34 g||68%|
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.