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Beef with Bow-Tie Pasta

When time flies, stir-fry. By stir-frying the beef and asparagus, you’ll have this great-tasting dinner ready in about 20 minutes!

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( 18 Ratings)

18 Ratings

5 Stars 28%

4 Stars 28%

3 Stars 22%

2 Stars 17%

1 Stars

Member Reviews ( 7 )

307f3bd9-a0cb-46e9-b341-41885660c87f

Prep Time 10 min
Total Time 25 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Look for miniature bow-tie pasta—or tripolini—and use instead of the regular bow-ties. Add fresh basil sprigs and a Parmesan cheese curl to make the dish even more elegant!

Replace the Parmesan cheese with crumbled feta, toss in 1/4 cup capers and you’ve made Beef with Bow-Tie Pasta à la Greece.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 305
Calories from Fat: 45 ),

% Daily Value

Total Fat: 5 g; 5 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 60 mg; 60 %;
Sodium: 550 mg; 550 %;
Total Carbohydrate: 37 g; 37 %
(Dietary Fiber 3 g 3 % ),
Protein: 31 g; 31 %

% Daily Value*:

Vitamin A: 16%;
Vitamin C: 12%;
Calcium: 6%;
Iron: 24%;

Exchanges:

2 Starch; 1 Vegetable; 3 Very Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 3/25/2010 10:55:02 PM REPORT ABUSE fuspot said:

Rating:

This is a awsome dish and it doesn't take a long time to prepare. I find that the whole family really enjoys this dish!!! This recipe I got in the 1990's when I purchased the little Betty Crocker cook book (paper back) by the regesters. And I have been getting those books every since. A must try recipe!!!!

This reply was: Helpful Inspiring

Posted 11/17/2008 12:10:23 PM REPORT ABUSE peg said:

Rating:

used left over london broil. did not use sundried tomatoes. can of fire roasted diced toms instead of puree. did use fewer onions. loved it. would make again.

This reply was: Helpful Inspiring

Posted 9/9/2008 8:15:03 PM REPORT ABUSE Alright said:

Rating:

Thought this would be really good, but was disappointed...the flavors just didn't come together. Too many onions. I could see how some people would like this, but it wasn't for me. Will not make again.

This reply was: Helpful Inspiring