 |
| | | |  | | | Cook's Tip: One package (12 ounces) refrigerated or frozen fully-cooked original ground beef crumbles may be substituted for ground beef. Omit step 2 and add ground beef crumbles to skillet after cooking shallots and garlic; continue cooking 4 to 5 minutes (if frozen, 7 to 8 minutes) or until hot. Omit salt and season with pepper. Proceed as directed above.
| |  |
| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. | |  |
|
 |
|
Beef & Asparagus Pasta Toss
|
|
|
|
|
Ingredients: |
| 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 |
|
|
Salt and pepper |
| 1/4 |
|
cup shredded Parmesan cheese (optional) |
|
|
|
Instructions: |
| 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. |
|
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. |
| 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. 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. |
|
| Makes 4 servings. |
|
| | | | | Nutrition information per serving, 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. |
|
|
|
