Beef and Asparagus Pasta Toss recipe

Serves 4

1 pound ground beef
3 cups uncooked bow tie pasta
1 pound fresh asparagus, cut into 1-inch pieces
3 tablespoons olive oil
1/4 cup minced shallots. about 2 large
2 or 3 cloves garlic, minced
1/4 cup shredded Parmesan

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 nonstick 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.

Combine with pasta and asparagus; toss well. Sprinkle with cheese

Nutritional information per serving: 502 cal., 32 g fat (10 g sat), 82 mg chol., 27 g carb., 28 g pro., 3 g fiber, 154 mg sodium