Beef & Asparagus Pasta Toss

Ingredients

• l lb. ground chuck
• 2 cups uncooked bow tie pasta
• 1 lb. fresh asparagus, cut into 1-inch pieces
• 2 Tbsp. olive oil
• 1/4 cup minced shallots (about 2 large)
• 2-3 cloves garlic, minced
• salt and pepper

Instructions

Cook pasta in 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.

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.

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.

Suggestions

Shallots and garlic that are not at their peak of freshness may have a bitter green sprout in the center. Cut cloves in half and lift out the sprout before using.

Nutritional Information

Nutrition Info per serving:  (1 food, 5 oz.) using 80% lean ground beef: 657 calories; 34 g protein; 67 g carbohydrate; 28 g fat; 269 mg sodium; 71 mg cholesterol; 11.3 mg niacin; 0.6 mg vitamin B6; 1.9 mcg vitamin B12; 6.1 mg iron; 6.0 mg zinc.