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This recipe is the perfect way to incorporate your favorite veggies into a pasta dish!



  • 3 cups uncooked bow-tie pastaBeef and asparagus pasta toss served on a plate.

  • 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


  1. 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.

  2. 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.

  3. 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


Nutrition Facts  
Servings Per Recipe: 4  
Amounts Per Servings  
Calories: 652  
  % 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%
Vitamin A  17%
Vitamin C 36%
Folacin 44%
Calcium  6%
Iron 37%
Potassium 15%

*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.

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