30-Minute Beef and Bow Tie Pasta
A hearty one-skillet pasta dish featuring tender strips of sirloin steak, crisp-tender asparagus, and farfalle pasta in a savory tomato-basil sauce. The beef is quickly seared then combined with vegetables and pasta in a rich broth-based sauce accented with sun-dried tomatoes and fresh basil. Perfect for a satisfying weeknight dinner that brings restaurant flavors to your table. The combination of lean protein, vegetables, and pasta creates a well-balanced meal that's both filling and flavorful.
Ingredients
- 2 cups uncooked bow-tie (farfalle) pasta
- 1 ½ lb boneless beef sirloin steak, about 3/4 inch thickbeef tenderloin or strip steak1:1none
similar cooking time and texture
- 1 lb asparagus, cut into 2-inch pieces
- 2 medium onions, sliced
- 1 ½ cups Progresso beef flavored broth
- 1 cup Muir Glen organic tomato puree
- 3 tablespoons fresh basil leaves, chopped
- 1 tablespoon dried basil leaves, chopped(optional)
- 3 tablespoons sun-dried tomatoes, chopped, not oil-packed
- ¼ teaspoon pepper
- 2 tablespoons Parmesan cheese, freshly grated
Instructions
- 1
Cook and drain pasta as directed on package
- 2
Remove fat from beef and cut with grain into 2-inch strips, then cut strips across grain into 1/8-inch slices
- 3
Spray 12-inch skillet with cooking spray and heat over medium heat
- 4
Add asparagus, onions and 1 cup of the broth to skillet and cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated
- 5
Remove vegetables from skillet
- 6
Add beef to skillet and cook about 2 minutes, stirring frequently, until beef is brown
- 7
Stir in asparagus mixture, remaining 1/2 cup broth, the pasta and remaining ingredients except cheese
- 8
Cook about 2 minutes, stirring frequently, until hot
- 9
Sprinkle with cheese
Tips
Cut beef against the grain for maximum tenderness - this breaks down the muscle fibers and makes each bite more tender.
Use a large skillet to ensure even cooking and prevent overcrowding, which can cause steaming instead of proper browning.
Good to Know
Refrigerate leftovers up to 3 days in airtight container.
Can prep vegetables and cut beef up to 1 day ahead; store separately in refrigerator.
Serve immediately while hot for best texture and flavor.
Common Mistakes
Don't skip removing fat from beef to avoid greasy final dish.
Avoid overcooking beef to prevent toughness - 2 minutes is sufficient for browning.
Substitutions
works equally well
similar cooking time and texture
FAQ
Can I use a different cut of beef?
Yes, beef tenderloin or strip steak work well. Avoid tougher cuts like chuck as they need longer cooking times to become tender.
What if I don't have sun-dried tomatoes?
You can substitute with an equal amount of chopped fresh tomatoes or omit entirely. The dish will still be flavorful from the tomato puree and herbs.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently in microwave or skillet with a splash of broth if needed to restore moisture.