Beef
& Asparagus Pasta Toss
Kristin McCarthy, Illinois
Total Preparation and Cooking Time: 30 Minutes * Makes 4
servings
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1
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pound ground chuck
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2
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cups uncooked bow tie pasta
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1
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pound fresh asparagus, cut into 1-inch pieces
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2
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tablespoons olive oil
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1/4
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cup minced shallots (about 2 large)
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2 or 3
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cloves garlic, minced
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Salt and pepper
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1. 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.
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 ¾-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.
Cook's Tip: 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.