BEEF 'N' ASPARAGUS PASTA

Beef 'n' Asparagus Pasta image

I like to serve this stir-fry over penne pasta, but feel free to use whatever variety you have on hand. The recipe also makes a filling meatless dish when you leave out the beef strips.-Elaine Norgaard, Penn Valley, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

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Ingredients

3 cups uncooked bow tie pasta
1 tablespoon cornstarch
3/4 cup reduced-sodium beef broth, divided
1 beef top sirloin steak (1 pound), cut into 2-inch strips
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 green onions, chopped
4 garlic cloves, minced
1 cup sliced fresh mushrooms
1 large tomato, diced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup dry red wine or additional reduced-sodium beef broth
2 tablespoons sliced ripe olives, drained
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions. In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. , Meanwhile, in a large nonstick skillet or wok, stir-fry beef in oil for 1 minute or until meat is no longer pink. Add the asparagus, onions and garlic; stir-fry for 2 minutes. Add the mushrooms, tomato, basil and oregano; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Add the wine, olives, salt, pepper and remaining broth. Stir cornstarch mixture and gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; serve with beef mixture.

Nutrition Facts : Calories 451 calories, Fat 11g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 477mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.