Best Beef Asparagus Pasta Toss Recipes

Beef & Asparagus Pasta Toss image

Provided by Lubie

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
2 cups uncooked bow tie pasta
1 lb fresh asparagus, cut into 1 inch pieces
3 tablespoons olive oil
1/4 cup minced shallot (about 2 large)
2 cloves garlic, minced
salt and pepper
1/4 cup shredded parmesan cheese (optional)

Steps:

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.
Meanwhile brown ground beef in large non-stick 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.
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.
Combine beef mixture with pasta and asparagus in large bowl; toss well.
Sprinkle with cheese, if desired.

Nutrition Facts : Calories 438.5, Fat 28.1, SaturatedFat 8.3, Cholesterol 93.1, Sodium 82.8, Carbohydrate 20.1, Fiber 3, Sugar 2.5, Protein 26.6

Beef and Asparagus Pasta image

Provided by weekend cooker

Categories Vegetable

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

3 cups uncooked bow tie pasta
1 tablespoon cornstarch
3/4 cup reduced-sodium beef broth, divided
1 (1 lb) beef top sirloin steak, cut into 2 inch strips
1 yablespoon olive oil
1 lb fresh asparagus, trimmed, and cut into 1 inch pieces
4 green onions, chopped
4 garlic cloves, minced
1 cup sliced fresh mushrooms
1 large tomatoes, diced
1 teaspoon dried basil
3/4 teaspoon oregano
1/2 cup dry red wine
2 tablespoons sliced ripe olives, drained
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions.
In a small bowl combine cornstarch and 1/4 cup broth until smooth, and set aside.
In a large nonstick skillet, or wok stir fry beef in oil for 1 minute or until meat is no longer pink.
Add asparagus, onions, and garlic stir fry for 2 minutes.
Add mushrooms, tomato, basil, and oregano, stir fry 2 minutes longer or until the vegetables are crisp and tender.
Add the wine, olives, salt, pepper, and remaining broth.
Stir in cornstarch mixture, and gradually stir into skillet.
Bring to a boil, cook and stir for 2 minutes or until thickened.
Drain pasta, and serve with beef mixture.