Ingredients
2
cups uncooked bow-tie (farfalle) pasta (4 oz)
1 1/2
lb boneless beef sirloin steak, about 3/4 inch thick
1
lb asparagus, cut into 2-inch pieces (about 3 cups)
2
medium onions, sliced (about 1 cup)
1 1/2
cups Progresso™ beef flavored broth (from 32-oz carton)
1
cup Muir Glen™ organic tomato puree (from 28-oz can)
3
tablespoons chopped fresh 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
Preparation
Cook and drain pasta as directed on package.
Meanwhile, remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices; set aside.
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.
Add beef to skillet. Cook about 2 minutes, stirring frequently, until beef is brown.
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.
