Sunday, March 4, 2012

Beef 'n' Asparagus Pasta

Healthy pasta!

Beef 'n' Asparagus Pasta
serves 4
recipe found in Light and Tasty Magazine April/May 2006
Lots of veggies in this dish!

  • 3 cups uncooked bow tie pasta

  • 1 tablespoon cornstarch

  • 3/4 cup reduced-sodium beef broth, divided

  • 1 beef top 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

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

    Karl's reaction: "It's kind of just okay. Seems like it needs something?? Maybe more salt?"

    My take: I liked it, but yes, felt like it needed something else. I could taste the oregano and I'm not sure if I needed fresh basil in this dish to liven in up a little more? Super easy to make though and healthy!


    Interesting post. I love asparagus. I did a bacon and asparagus salad recently.

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