• 3 cups uncooked bow-tie pasta

• 1 pound fresh asparagus, tough ends snapped, cut into 1-inch pieces

• 2 tablespoons extra virgin olive oil

• 1/4 cup minced onion

• 3 cloves garlic, minced

• 1 pound extra lean ground beef, browned and drained

• 1/2 teaspoons salt

• 1/4 teaspoon black pepper

• 1/4 cup chopped Italian parsley

• 10 cherry or grape tomatoes, halved, for garnish

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.

Heat extra virgin olive oil in large nonstick skillet over medium heat until hot.  Add onion and garlic; cook 3 to 4 minutes or until tender, stirring frequently.  Remove from heat.  Add beef and toss to warm beef.  Season with salt and pepper. 

Combine beef mixture with pasta mixture in a large bowl; toss well.  Adjust seasoning if necessary.  Sprinkle with chopped parsley and tomato halves if desired.

Yields 4 servings.                                          

Source: Modified by original source: http://www.beefitswhatsfordinner.com

Provided by:

Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu