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“Classic steakhouse flavors in an easy pasta bowl! Ground Beef and asparagus are tossed with pasta and parmesan cheese for a quick dinner.”
BeefItsWhatsForDinner.com

INGREDIENTS:

  • 1 pound Ground Beef (93% lean or leaner)
  • 3 cups uncooked bow tie pasta
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots (about 2 large)
  • 1 tablespoon minced garlic
  • Salt and pepper

Garnish: 1/4 cup shredded Parmesan cheese (optional)

    COOKING:

    1. Cook pasta in salted boiling water for 10 minutes or until almost tender. Add asparagus; continue cooking for 3-4 minutes or until pasta and asparagus are tender. Drain well.

    2. Meanwhile, heat a large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.

    Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

    3. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3-4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.

    4. Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.

    • Wash hands with soap and water before cooking and always after touching raw meat.
    • Separate raw meat from other foods.
    • Wash all cutting boards, utensils, and dishes after touching raw meat.
    • Do not reuse marinades used on raw foods.
    • Wash all produce prior to use.
    • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
    • Refrigerate food promptly.