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Beef and Asparagus Pasta Toss




Source of Recipe


Internet


List of Ingredients




1 pound Laura's Lean Ground Beef or Ground Round
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)
1 clove garlic, minced
Salt and pepper to taste


Recipe



1. Cook pasta in 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, brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Remove from skillet with slotted spoon. Pour off drippings.

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.

4. Combine beef mixture with pasta and asparagus in large bowl. Toss well.

Makes 4 servings.

Cooking Tips: You may substitute any type of pasta such as rotini or penne for the bow tie. Cook pasta until it is al dente or cooked only until it offers a slight resistance when bitten into, but which is not soft or overdone. Also, onion may be used in place of shallots.