Bow-Tie Pasta with Beef and Tomatoes

 

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

• 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.