Step 1

Cook pasta according to package directions, adding asparagus and peas the last 2 minutes of cooking; drain.

Step 2

Meanwhile, trim fat from meat. Thinly slice meat across the grain into bite-size strips and season with 1/4 tsp. kosher salt. In a 10-inch skillet melt 1 Tbsp. of the butter. Brown meat, half at a time, turning once. Remove meat from skillet; cover to keep warm.

Step 3

In the same skillet melt the remaining 1 Tbsp. butter. Cook mushrooms, green onions, and garlic over medium-high 3 minutes, stirring occasionally. Add wine; cook and stir until bubbly, scraping browned bits from bottom of pan. Stir in meat and beef broth.

Step 4

In a small bowl stir together yogurt, flour, and lemon zest; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season with 1/2 tsp. salt and 1/4 tsp. ground black pepper. Add pasta mixture; toss to combine. Serves