1-1/2 lbs beef boneless sirloin steak
3 C. (2 inch) pieces asparagus (about 1 lb)
1 C. sliced onions
1-1/2 C. beef broth
4 C. cooked farfalle (bow-tie shape pasta)
1 C. tomato puree
1 T. dried basil leaves
3 T. chopped sun dried tomatoes (not oil packed)
1/4 tsp. pepper
2 T. Parmesan cheese

Spray 12 inch skillet with nonstick cooking spray. Trim fat from beef steak. Cut beef into 2 inch strips. Cut strips crosswise into 1/8 inch slices. Heat skillet over medium heat until hot. Cook asparagus, onions and 1 C. of the broth 5 to 7 minutes, stirring occasionally, until liquid has evaporated. Remove from skillet. Add beef to skillet; cook, stirring frequently, about 2 minutes or until beef is no longer pink. Return vegetables to skillet. Add remaining broth and ingredients except cheese; cook about 2 minutes, stirring frequently or until mixture is hot. Sprinkle with cheese.

Yield: 6 servings
Calories: 315
Fat: 5g
Fiber: 4g