Tasty Tuesdays- Beef Parmesan with Fettucine and Balsamic Parmesan Asparagus

As part of one of my resolutions for 2012, I am participating in Tasty Tuesdays, a great idea from a fellow blogger. Every Tuesday (although it will probably be early Wednesday here as the blog like is American) I will post a different recipe and link up to a lot of other recipes posted by other food bloggers. I have gotten some great recipe ideas from some of these links and I hope you will too!

All the recipes can be found here: http://33shadesofgreen.blogspot.com/2012/01/tasty-tuesdays-cranberry-ginger-fizz.html


This is one of the go-to family meals I love to make, adapted from Allrecipes to suit my low FODMAP lifestyle. Best of all, it only takes 40 minutes to prepare from start to finish, and you have a perfectly good meal incorporating meat, veggies and carbohydrate.

Beef Parmesan with Fettucine and Balsamic Parmesan Asparagus. Serves 2 (plus a toddler!)

2 tenderised beef steaks

1 green bell pepper

1/2 cup bread crumbs

1 tablespoon mixed herbs

1/4 cup grated Parmesan cheese

2 tablespoons garlic infused olive oil for frying

1 can or jar of your favourite spaghetti sauce

1/2 cup shredded cheese

1/2 packet fettucine (I used gluten free)

2 tablespoons garlic infused olive oil for the pasta

12 thin asparagus spears

1 tablespoon garlic infused olive oil for the asparagus

1 tablespoon shaved Parmesan cheese

freshly ground black pepper to taste

Balsamic vinegar

Preheat oven to 180 degrees C.               
Mix together the breadcrumbs, Parmesan cheese and mixed herbs.
Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and quickly fry the meat. for no more than 2 minutes on each side, depending on the thickness of the meat.
Chop up the capsicum into thick pieces and grate the cheese while the meat is frying.
 Place meat in a casserole baking dish. Place peppers on top of meat, and pour marinara sauce over the top.
Bake at 180 degrees C for 15 minutes.
Meanwhile- start on the asparagus. Place asparagus on a baking sheet after snapping off the woody ends. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.       
Bring a large pot of salted water to the boil for the pasta.      
When the meat has been cooking for 15 minutes, take it out of the oven and sprinkle over the grated cheese. 
Place the meat back in the oven, as well as the asparagus, and leave both to cook for another 10 minutes.
Boil pasta until al dente, approximately 7 minutes (slightly longer for gluten free pasta). Drain, and toss in the garlic infused olive oil. For a stronger garlic taste, season with garlic powder.
Serve meat and sauce atop a mound of pasta. Drizzle the asparagus with the balsamic vinegar and place on the side.   

Doesn't it look yummy?