Spring Beef & Asparagus Lemon Pasta

Fresh, bright, and ready in under 30 minutes. This one-pot spring pasta features
Nolan Ryan Ground Beef with tender asparagus, sweet peas, lemon, and parmesan
in a light, creamy sauce. It's the kind of dinner that feels special but comes
together on a busy weeknight. Perfect for spring when you want something lighter
but still satisfying.

Product: Nolan Ryan Beef Texas Angus 93/7 Ground Beef
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4-6


Ingredients

For the Pasta:

• 1 lb Nolan Ryan 93/7 Ground Beef (or 85/15 or 90/10 if you prefer)
• 1 tablespoon olive oil
• 1 lb penne or rigatoni pasta
• 6 cups chicken or vegetable broth (or water)
• 1 teaspoon kosher salt

For the Spring Vegetables:

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen or fresh peas
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, minced
• 1 shallot, finely diced (or 1/4 cup diced yellow onion)

For the Sauce:

• 1 cup heavy cream
• 1 cup grated Parmesan cheese, plus more for serving
• Zest of 2 lemons
• Juice of 2 lemons (about 1/4 cup)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons butter

For Garnish:

• Fresh basil leaves, torn or chiffonade
• Extra Parmesan cheese
• Lemon zest
• Fresh cracked black pepper
• Toasted pine nuts (optional)

Instructions

Cook the Beef and Start the Pasta
1. Brown the beef: Heat olive oil in a large, deep skillet or wide pot (one
that has a lid) over medium-high heat. Add ground beef and cook,
breaking it apart, until browned and cooked through, 6-8 minutes.
Season with salt and pepper. Remove beef to a plate, leaving about 1
tablespoon of fat in the pan.
2, Toast the pasta: Add dry pasta to the same pan over medium heat. Stir
and toast for 2-3 minutes until pasta smells slightly nutty and some
pieces have light brown spots.
3. Cook pasta: Add broth (or water) and 1 teaspoon salt to the pan with the
pasta. Bring to a boil, then reduce to a simmer. Cover and cook, stirring
occasionally, for about 10-12 minutes until pasta is almost al dente (check
package directions and cook 2 minutes less than suggested).

Add Vegetables
4. Add asparagus: When pasta is almost done, stir in asparagus pieces and
continue cooking for 3-4 minutes until asparagus is bright green and
tender-crisp.
5. Add remaining veggies: Add peas, halved cherry tomatoes, minced
garlic, and diced shallot. Stir and cook for 2 minutes. Most of the liquid
should be absorbed but there should still be some moisture in the pan.

Finish the Sauce
6. Make it creamy: Reduce heat to low. Stir in heavy cream, Parmesan
cheese, lemon zest, lemon juice, Italian seasoning, and red pepper flakes
if using. Add butter and stir until melted and sauce is creamy. Return
cooked ground beef to the pan and stir to combine.
7. Adjust consistency: If sauce is too thick, add a splash of pasta cooking
liquid or broth. If too thin, let it simmer uncovered for 2-3 minutes to
thicken. Taste and adjust seasoning with salt, pepper, and more lemon
juice if needed.

Serve
Remove from heat. Let sit for 2-3 minutes to allow sauce to thicken
slightly. Serve in wide, shallow bowls. Top with torn fresh basil, extra
Parmesan, lemon zest, cracked black pepper, and toasted pine nuts if
desired.