Forktionary

Beef And Asparagus Pasta Recipe

This quick and easy Beef and Asparagus Pasta recipe is ready in under 40 minutes! Enjoy tender beef, crisp-tender asparagus, and perfectly cooked pasta tossed in a savory sauce. Easily adaptable for a meatless meal by simply omitting the beef. A delicious weeknight dinner the whole family will love!

Prep Time 15 mins
Cook Time 35 mins
Calories 191.9 kcal
Protein 16g
Rating 5.0 (1 Reviews)
Beef And Asparagus Pasta 103

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef And Asparagus Pasta

  • 1 lb. Bow Tie Pasta
  • 1 tbsp. Cornstarch
  • 1 3/4 cups Reduced Sodium Beef Broth, divided
  • 1 lb. boneless Top Sirloin Steak, cut into 1/2-inch strips
  • 2 tbsp. Olive Oil, divided
  • 1 lb. Fresh Asparagus spears, trimmed and cut into 1-inch pieces
  • 1 cup sliced Green Onions
  • 2 Garlic Cloves, minced
  • 8 oz. Fresh Mushrooms, sliced
  • 1 cup chopped Tomatoes
  • 0 Dried Basil
  • 1 tsp. dried Oregano
  • 0 Dry Red Wine
  • 0 Sliced Ripe Olives
  • 1/2 tsp. Salt
  • 1/4 tsp. black Pepper
  • 1/4 cup Fresh Basil leaves, chopped (plus extra for garnish)
  • 1/2 cup dry White Wine, optional
  • 1/2 cup pitted Kalamata Olives, halved
  • 1/2 cup Pasta water, reserved

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How to Make Beef And Asparagus Pasta

  1. Cook 1 pound pasta according to package directions. Reserve 1/2 cup pasta water before draining.
  2. In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup beef broth until smooth. Set aside.
  3. Heat 1 tablespoon olive oil in a large nonstick skillet or wok over medium-high heat. Add 1 pound beef strips and stir-fry for 1-2 minutes, or until browned. Remove beef from skillet and set aside.
  4. Add 1 tablespoon olive oil to the skillet. Add 1 cup sliced onions and 2 cloves minced garlic. Stir-fry for 1 minute.
  5. Add 1 pound asparagus spears, 8 ounces sliced mushrooms, 1 cup chopped tomatoes, 1/4 cup fresh basil leaves, and 1 teaspoon dried oregano. Stir-fry for 2-3 minutes, or until vegetables are crisp-tender.
  6. Add 1/2 cup dry white wine (optional), 1/2 cup pitted Kalamata olives, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining beef broth (about 1 1/2 cups).
  7. Stir in the cornstarch mixture and bring to a simmer. Cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened slightly.
  8. Add the cooked beef and pasta to the skillet. Toss to combine, adding a little reserved pasta water if needed to loosen the sauce.
  9. Serve immediately, garnished with extra basil if desired.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

19g

Fat

2g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Mushroom Recipes European Italian Mediterranean Spring Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Side Dishes Vegetables Meat Pasta Rice And Grains Taste Mood