¾ lb beef boneless sirloin steak
½ c tomato puree
1½ c 2-inch piece asparagus
1½ T chopped basil (1/2 T dried)
½ c sliced onions (1 medium)
1½ T chopped sun-dried tomatoes
¾ c beef broth
⅛ t pepper
2 c cooked farfalle pasta
1 T grated Parmesan cheese

Spray 12-inch skillet with non-stick cooking spray. Trim fat from beef steak. Cut beef into 2-inch strips. Cut strips crosswise into ⅛-inch slices. Heat skillet over medium heat until hot. Cook asparagus, onions, and ½ c of the broth 5-7 min, 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, stirring frequently, about 2 minutes or until mixture is hot. Sprinkle with cheese. Serves 3.