Beef 'n' Asparagus Pasta Recipe

Ingredients

• 3 cups uncooked bow tie pasta
• 1 tablespoon cornstarch
• 3/4 cup reduced-sodium beef broth, divided
• 1 boneless beef sirloin steak (1 pound), cut into 2-inch strips
• 1 tablespoon Crisco® Pure 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

Directions

• 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 or additional broth, olives, salt, pepper and remaining broth. Stir cornstarch mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; serve with beef mixture. Yield: 4 servings.

Beef 'n' Asparagus Pasta published in Light & Tasty April/May 2006, p19