(The dish of the day) Jennifer from the Utah Beef Council makes an amazing healthy pasta dish. Super easy and it won’t break the bank, something we all need these days!
- 1 pound ground beef
- 3 cups uncooked butterfly pasta
- 1 pound fresh asparagus, cut into 1-inch pieces
- 3 tablespoons of olive oil
- 1/4 cup chopped shallots (about 2 large)
- 2 or 3 garlic cloves, minced
- Salt and pepper
- 1/4 cup grated parmesan (optional)
Cook pasta in salted boiling water for 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
Meanwhile, heat a large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4 inch crumbs and stirring occasionally. Remove from skillet with slotted spoon; pour in the cooking juices.
Cook’s tip: Cooking times are for fresh or fully thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of doneness of ground beef.
Heat the oil in the same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from fire. Add beef; stir to combine. Season with salt and pepper, as desired.
Combine beef mixture with pasta and asparagus in large bowl; stir well. Sprinkle with cheese, if desired.
Print this recipe for your records at home HERE, then go to the Utah Beef Council website for more tips, tricks and recipes!