Bowtie Pasta With Beef & Asparagus

Submitted by muddydog

"From the 2003 "New Dieters' Cookbook" by Better Homes and Gardens. This page is my recipe book is well worn, as sign of a family favorite - even for those who aren't watching calories. Each serving has 421 cal, 11g fat, 54g carb, 3g fiber, 26g protein. This may seem like a complicated recipe, but it comes together very fast for a great 1 skillet meal."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 8 ounces boneless beef top sirloin steaks, thinly sliced on the bias
• 1 lb fresh asparagus
• 8 ounces bow tie pasta (dry)
• 8 ounces light sour cream
• 2 tablespoons all-purpose flour
• 2⁄3 cup water
• 1 tablespoon honey
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 2 tablespoons shallots, finely chopped
• 1 teaspoon vegetable oil
• 2 teaspoons fresh tarragon, snipped

directions

1. If desired, partially freeze steak before slicing.
2. Trim fat from steak & thinly slice across the grain into bite size strips.
3. Cut off & discard woody bases on asparagus, then bias slice into 1" pieces.
4. Cook pasta according to package directions, adding asparagus for last 3 min of cooking.
5. Drain pasta & asparagus well, keep warm.
6. In a medium bowl, stir together sour cream, flour, honey, water, salt & pepper.
7. Set aside.
8. In a large non-stick skillet, heat oil.
9. Add the steak & shallots, stir over med-high heat about 5 min until meat is browned.
10. Stir sour cream mixture into skillet, cook until thickened & bubbly, then cook 1 min more.
11. Stir in drained pasta & asparagus, and snipped tarragon.
12. Heat thoroughly & serve.