Beef with Bow-Tie Pasta

 

1 1/2

lb boneless beef sirloin steak

3

cups 2-inch pieces asparagus (1 lb)

2

medium onions, sliced

1 1/2

cups Progresso® beef flavored broth (from 32-oz carton)

4

cups cooked farfalle (bow-tie) pasta

1

cup Muir Glen® organic tomato puree (from 28-oz can)

3

tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves

3

tablespoons chopped sun-dried tomatoes (not oil-packed)

1/4

teaspoon pepper

2

tablespoons freshly grated Parmesan cheese

• 1 Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef about 1 hour.)
• 2 Spray 12-inch skillet with cooking spray; heat over medium heat. Add asparagus, onions and 1 cup of the broth; cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove mixture from skillet.
• 3 Add beef to skillet; cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink.
• 4 Return asparagus mixture to skillet. Stir in remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.