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!

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6

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.

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.

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.