Beef with Bow-Tie Pasta 1 1/2 pounds beef boneless sirloin steak 3 cups 2-inch pieces asparagus (1 pound) 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 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 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.) 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. Add beef to skillet. Cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink. 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. Makes 6 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.