Beef with Bow Tie Pasta

1/4 cup sun-dried tomatoes (oil packed)
1 1/2 lbs beef boneless sirloin steak, about 1/2 inch thick
4 ounces uncooked bow-tie pasta (cook and drain according to package directions)
1 lb asparagus tips
1 medium onion, sliced
1 1/2 cups canned nonfat beef broth
1 cup tomato puree
3 Tbsp. chopped fresh basil, or 1 Tbsp. dried basil
1/4 tsp. fresh ground black pepper
2 Tbsp. shredded parmesan cheese

It would be better to use sundried tomatoes NOT packed in oil, but that was all I had so I put the recipe in based upon what I was using instead of as it should be. It would make a HUGE difference in fat and calorie count.

Drain and chop tomatoes; set aside. Trim all fat from beef. Cut beef into 2 inch strips, then cut strips into 1/8 inch slivers. Spray nonstick skillet with nonstick spray; heat over medium heat. Cook asparagus and onions in skillet, with one cup of beef broth until liquid has evaporated, about 6 minutes; remove from skillet. Add beef slivers to skillet and cook about 2 minutes or until done. Return asparagus mixture to skillet and stir in remaining broth and all other ingredients except cheese. Heat through, stirring constantly. Sprinkle with cheese.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CLEVELAND81899.