| 2 | cups uncooked bow-tie (farfalle) pasta (5 oz) |
| 1 | tablespoon olive or vegetable oil |
| 1 | cup frozen bell pepper and onion stir-fry (from 1-lb bag) |
| 1 | lb beef strips for stir-fry or beef flank steak, thinly sliced |
| 1 | can (14.5 oz) Italian-style stewed tomatoes, undrained |
| 1 | teaspoon garlic salt |
| 1/4 | teaspoon pepper |
| Fresh basil leaves, if desired |
| Freshly shredded Parmesan cheese, if desired |
Serve with...
Parmesan-Black Pepper Breadsticks
Total Time:
35 min
| 1. | Cook and drain pasta as directed on package. |
| 2. | 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. |
| 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. |
| After stirring in tomatoes, cook 3 to 5 minutes. After stirring in pasta, cook 2 to 4 minutes. |
|
| Thinly sliced chicken can be used instead of the beef. |
|
| Buy beef already sliced from the meat department, or ask the butcher to slice it for you. |
Nutrition Information:
390 ( 110); 12g ( 3 1/2g, 0g); 50mg; 550mg; 38g ( 3g, 5g); 33g 4%; 20%; 6%; 25% 2 ; 0 ; 1 ; 3 1/2 ; 2 2 1/2