Bow_Tie Pasta with Beef and Tomatoes penguin: Prep: 20 min Total: 20 min
2 cups uncooked farfalle (bow-tie) pasta (5 ounces)
1 tablespoon olive or vegetable oil
1 cup frozen stir-fry bell peppers and onions (from 1-pound bag)
1 pound thinly sliced beef for stir-fry or flank steak, thinly sliced
1 can (14.5 ounces) Italian-style stewed tomatoes, undrained
1 teaspoon garlic salt
1/4 teaspoon pepper
Fresh basil leaves, if desired
Freshly shredded Parmesan cheese, if desired
1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat oil in 12-inch skillet 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.
3. 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. 4 servings.
High Altitude (3500-6500 ft): After stirring in tomatoes in step 2, cook 3 to 5 minutes. After stirring in pasta, cook 2 to 4 minutes.
1 Serving: Calories 350 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 125mg; Sodium 300mg; Carbohydrate 31g (Dietary Fiber 2g); Protein 29g
% Daily Value: Vitamin A 2%; Vitamin C 14%; Calcium 2%; Iron 20%
Exchanges: 2 Starch, 3 Lean Meat, 1/2 Fat
Carbohydrate Choices: 2
Substitution
Thinly sliced chicken can be used in this recipe instead of the beef.
Time-Saver
Buy beef already sliced from the meat department, or ask the butcher to slice it for you.
Serve-With
Serve with crusty dinner rolls and cooked fresh green beans.
