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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
305
Calories from Fat
45
Total Fat
5 g
Saturated Fat
2 g
Cholesterol
60 mg
Sodium
550 mg
Potassium
760 mg
Total Carbohydrate
37 g
Dietary Fiber
3 g
Protein
31 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
12%
12%
Calcium
6%
6%
Iron
24%
24%
Exchanges:
2 Starch; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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