Beef and Bow Ties

2 cups cooked bow-tie (farfalle) pasta (4 oz)
1 1/2 lb boneless beef sirloin steak, about 3/4 inch thick
1 lb asparagus, cut into 2-inch pieces (about 3 cups)
2 medium onions, sliced (about 1 cup)
1 1/2 cups beef flavored broth
1 cup tomato puree
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
1/4 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese

1. Cook and drain pasta as directed on package.

2. Meanwhile, remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices; set aside.

3. 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.

4. Add beef to skillet. Cook about 2 minutes, stirring frequently, until beef is brown.

5. 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.