Zesty Beef And Bow Tie Pasta Recipes

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices; set aside.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Add asparagus, onions and 1 cup of the broth; cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated. Remove vegetables from skillet.
• Add beef to skillet. Cook about 2 minutes, stirring frequently, until beef is brown.
• Stir in asparagus mixture, remaining 1/2 cup broth, the pasta and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until hot. Sprinkle with cheese.

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook frozen stir-fry vegetables in oil 3 minutes, stirring frequently. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until no longer pink.
• Stir in tomatoes, garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently and breaking up tomatoes slightly with spoon, until mixture is hot. Stir in pasta. Cook 1 to 2 minutes, stirring constantly, until pasta is well coated and hot. Garnish with basil. Serve with cheese.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes. , Add squash and green pepper. Cook, uncovered, for 3-4 minutes or until pasta and vegetables are tender, stirring occasionally. Add 1/2 cup cheese; cook 1-2 minutes longer or until cheese is melted. Sprinkle with remaining cheese.

Steps:

• Trim all visible fat from the beef.
• Cut beef across the grain into 2-inch strips; cut strips crosswise into 1/8-inch slices.
• Spray a large skillet with non-stick cooking spray; heat over medium-heat.
• Add in asparagus, onions, and 1 cup of beef broth; cook for 5-7 minutes, stirring occasionally, until the liquid has evaporated; remove mixture from the skillet.
• Add beef to the skillet; stir/saute for about 2 minutes or until no longer pink.
• Return vegetable mixture to the skillet; add in the remaining broth and the next 5 ingredients; stir/saute for about 2 minutes or until well heated; adjust seasoning to taste if necessary.
• Sprinkle with cheese and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Steps:

• Trim fat from beef. Cut beef across grain into 2-inch strips cut strips crosswise into 1/8-inch slices. Spray 12-inch skillet with nonstick cooking spray heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated remove mixture from skillet. Cook beef in skillet over medium heat about 2 minutes, stirring frequently, until no longer pink. Return vegetable mixture to skillet. Stir in remaining 1/2 cup broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently until hot. Sprinkle with cheese. 1 Serving: Calories 295 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 55mg Sodium 430mg Carbohydrate 37g (Dietary Fiber 3g) Protein 2g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute sausage and mushrooms in butter. Add garlic; cook 1 minute longer., Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in peas and cheese; cook until cheese is melted. Freeze option: Cool pasta; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese.

Steps:

• Spray 12-inch skillet with nonstick cooking spray.
• Trim fat from beef.
• 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 cup 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, stirring frequently, about 2 minutes or until mixture is hot.
• Sprinkle with cheese.