Anti Inflammatory Basil-Parsley Beef Pasta with Asparagus
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz pasta (penne or rigatoni)
- 1 tbsp salt
For the beef and asparagus
- 1 lb ground beef (85% lean)
- 1 lb asparagus, tough ends snapped off, cut into 1-inch pieces
- 3 tbsp olive oil, divided
- ½ tsp salt
For the herb sauce
- ½ cup fresh basil leaves, roughly torn
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
- ¼ cup olive oil
- 1 tbsp apple cider vinegar
- ½ tsp dried oregano
- ¼ tsp salt
For finishing
- ½ cup reserved pasta cooking water
For serving
- 2 oz fresh ricotta, for serving (optional)
Can be omittedfresh ricotta
- 2 tbsp fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the pasta according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, combine the basil, parsley, 1/4 cup olive oil, apple cider vinegar, dried oregano, and 1/4 tsp salt in a small bowl. Stir well and set aside.
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