Recipes
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Beef and Asparagus Pasta Toss
Ingredients
3 cups uncooked bow tie pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
3 tablespoons olive oil
1/4 cup minced shallots (about 2 large)
1 clove garlic, minced
Salt and pepper to taste
Directions
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 (cooked only until it offers a slight resistance when bitten into, but which is not soft or overdone).
Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 494 (37% from fat); FAT 20.7g (sat 4.6g); PROTEIN 29.9g; CARB 50.1g; FIBER 4.4g; CHOL 60mg; IRON 4.7g; SODIUM 74mg
Diabetic Exchanges: 3 starch; 1 vegetable; 3 lean meat; 2 fat
Using Laura's 96% Lean Ground Round
CALORIES 474 (31% from fat); FAT 16.2g (sat 3.5g); PROTEIN 32.9g; CARB 50.1g; FIBER 4.4g; CHOL 60mg; IRON 2.9g; SODIUM 89mg
Diabetic Exchanges: 3 starch; 1 vegetable; 3 lean meat; 2 fat
This recipe compliments of the National Cattlemen's Beef Association.