Serves: 6
Total Calories: 607

1 1/2 pounds boneless beef sirloin steaks
1 pound asparagus spears, cut into 2-inch pieces (3 cups) or 2 packages (10 ounces each) frozen asparagus cuts, thawed
2 medium onions, sliced
1 1/2 cups beef broth
4 cups cooked farfalle (bow-tie) pasta
1 cup tomato purée
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 grated Parmesan cheese

Trim fat from beef. Cut beef across grain into 2-inch strips cut strips crosswise into 1/8-inch slices. Spray 12-inch skillet with nonstick 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. Cook beef in skillet over medium heat about 2 minutes, stirring frequently, until no longer pink. Return vegetable mixture to skillet. Stir in remaining 1/2 cup broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently until hot. Sprinkle with cheese.
1 Serving: Calories 295 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 55mg Sodium 430mg Carbohydrate 37g (Dietary Fiber 3g) Protein 2g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 607
Calories from Fat: 168

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