Serve a skillet-quick, homemade beefy pasta dinner, and have it on the table in less than 30 minutes.
cups uncooked bow-tie (farfalle) pasta (5 oz)
tablespoon olive or vegetable oil
cup frozen bell pepper and onion stir-fry (from 1-lb bag)
lb beef strips for stir-fry or beef flank steak, thinly sliced
can (14.5 oz) Italian-style stewed tomatoes, undrained
teaspoon garlic salt
Fresh basil leaves, if desired
Freshly shredded Parmesan cheese, if desired
Cook and drain pasta as directed on package.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.