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
  • 2 or 3 cloves garlic, minced
  • 1/4 cup shredded Parmesan


  1. Cook pasta in boiling salted water 10 minutes or until almost tender.
  2. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
  3. Meanwhile, brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon. Pour off drippings.
  4. 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.
  5. Combine with pasta and asparagus; toss well. Sprinkle with cheese.

Yield: 4 servings

Nutritional information per serving: 502 cal., 32 g fat (10 g sat), 82 mg chol., 27 g carb., 28 g pro., 3 g fiber, 154 mg sodium