Have you all noticed that I love pasta yet?
Husband and I discovered this recipe a long time ago. I printed it, according to the time stamp at the bottom, on April 8, 2008. That was before we were even married(!). Anyhow, we made the recipe not long after and then it got filed away and we never made it again.
It was resurrected over the weekend and turned out to be quite delightful in many ways: 1) it was fast, 2) it was fairly easy, 3) it is relatively healthy, and 4) it was absolutely delicious!
So without further ado, I give you
Beef and Asparagus Farfalle
from Betty Crocker
Total prep and cook time: 30 minutes
Makes 4 servings
3/4 to 1 lb lean top round beef
1/2 pound asparagus, chopped into 2-3" pieces
1 medium onion, diced
1 cup beef broth
8 ounces farfalle pasta
1/2 cup tomato puree (add a touch more if you like things to be "saucier")
1 1/2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
2 tablespoons chopped sun-dried tomatoes
salt and pepper to taste
1 tablespoon Parmesan cheese
Replace Parmesan with crumbled feta
1. Trim fat from beef, then cut into strips. Meanwhile, heat water for pasta.
2. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions, and 1 cup of the broth in skillet for 5-7 minutes or until liquid has evaporated. Remove mixture from skillet.
Once pasta water comes to a rolling boil, pour in farfalle and cook according to package directions (usually 10-12 minutes).
3. Add beef to skillet. Cook about 2 minutes over medium heat, until beef is no longer pink.
4. Return asparagus and onion mixture to skillet. Stir in remaining broth and ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot.
5. Drain pasta; toss with beef and vegetable mix. Sprinkle with cheese and chow down!