Beef with Bow Tie Pasta

Meaty sirloin teams up with asparagus, sun-dried tomatoes and fresh basil in this tasty pasta supper. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2013

cups uncooked bow-tie (farfalle) pasta (4 oz)

1 1/2

lb boneless beef sirloin steak, about 3/4 inch thick

lb asparagus, cut into 2-inch pieces (about 3 cups)

medium onions, sliced (about 1 cup)

1 1/2

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

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

tablespoons chopped fresh or 1 tablespoon dried basil leaves

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

1/4

teaspoon pepper

tablespoons freshly grated Parmesan cheese

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1

Cook and drain pasta as directed on package.
2

Meanwhile, remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices; set aside.
3

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 vegetables from skillet.
4

Add beef to skillet. Cook about 2 minutes, stirring frequently, until beef is brown.
5

Stir in asparagus mixture, remaining 1/2 cup broth, the pasta and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until hot. Sprinkle with cheese.