"I shall content myself with merely declaring my firm conviction that, for the seeker who would live in fear of God and who would see Him face to face, restraint in diet both as to quantity and quality is as essential as restraint in thought and speech." -Mahatma Gandhi

Saturday, July 5, 2008

Beef with Bow-Tie Pasta


1 1/2 lb boneless beef sirloin steak
3 cups 2-inch pieces asparagus (1 lb)
2 medium onions, sliced
1 1/2 cups beef broth
4 cups cooked farfalle (bow-tie) pasta
1 cup tomato puree
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. Cook asparagus, onions and 1 cup of the broth in skillet 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.

*I used oil-packed sun-dried tomatos and it didn't make a difference.

Nutrition Info for one serving: (makes six servings)
Fat grams: 5
Calories: 305
Carb grams: 37
Carb exchanges: 2

Recipe by: Betty Crocker

1 comment:

Em Ybarra said...

Dave compared this meal to eating at Noodles & Co. Delicious and less expensive than eating out!