| 1 | Cook pasta according to package directions. |
| 2 | Add carrots during last 5 minutes of cooking time. |
| 3 | Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water; drain. |
| 4 | Combine flour, salt and pepper in a plastic bag. |
| 5 | Add half of beef to bag; shake to coat. |
| 6 | Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. |
| 7 | Quickly brown beef, turning once, about 2 minutes. |
| 8 | Transfer to plate and set aside. |
| 9 | Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. |
| 10 | Transfer beef to same plate. |
| 11 | Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. |
| 12 | Add any remaining flour; mix well. |
| 13 | Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil. |
| 14 | Stir in reserved beef. |
| 15 | Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly. |
| 16 | Drain pasta and carrots; arrange in shallow soup bowls. |
| 17 | Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired. |
| 18 | Each serving provides: 344 calories; 22.8 g protein; 40.7 g carbohydrates; 9.9 g fat; 90.6 mg cholesterol; 562 mg sodium. |
| 19 | Calories from fat: 25% |
