Beef 'n' Asparagus Pasta Recipe

Nutrition Facts

  • One serving:
  • 1 cup beef mixture with 1 cup pasta
  • Calories:
  • 348
  • Fat:
  • 11 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 64 mg
  • Sodium:
  • 478 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 3 g
  • Protein:
  • 29 g
  • Diabetic Exchange:
  • 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.


Ground Beef Gyros

If your family likes gyros as much as mine, they'll love this easy version that's made with ground beef instead... View this recipe »


 

Stir-Fry Stars in Spring Supper

From Penn Valley, California, Elaine N., sends 30-minute Beef 'n' Asparagus Pasta. Loaded with sirloin steak,... Read this article »



Oil Explanation

Will you explain the difference between olive oil, virgin olive oil and extra-virgin olive oil? —P.G.,... Read more »


Beef 'n' Asparagus Pasta

Light & Tasty

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 of Penn Valley, California

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Stir-Fry

TIME: Prep/Total Time: 30 min.

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 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. Add the asparagus, onions and garlic; stir-fry for 2 minutes. Add the mushrooms, tomato, basil and oregano; stir-fry 2 minutes longer.
    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; top with beef mixture. Yield: 4 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.