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Summer Grillin’ with DeAnn Stephens and Andrea Walker (July 21, 2020)

Published: Jul. 21, 2020 at 10:06 AM EDT|Updated: Jul. 21, 2020 at 1:11 PM EDT
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LEXINGTON, Ky. (WKYT) - Summer Grillin’ with DeAnn Stephens and Andrea Walker (July 21, 2020)

Source: https://www.beefitswhatsfordinner.com/

INGREDIENTS:

  • 1 pound Ground Beef (93% lean or leaner)
  • 3 cups uncooked bow tie pasta
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots (about 2 large)
  • 1 tablespoon minced garlic
  • Salt and pepper

Garnish:

  • 1/4 cup shredded Parmesan cheese (optional)

COOKING:

  • Cook pasta in salted 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.
  • Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.

Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

  • 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.

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