Beef & pasta primavera (1993 national beef
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless beef top sirloin |
| Steak, cut 1 inch thick | ||
| 8 | ounces | Uncooked bowtie or rotini |
| Pasta | ||
| 1 | tablespoon | Olive oil |
| 2 | Cloves garlic, crushed | |
| ¼ | teaspoon | Salt |
| 2½ | cup | (8 ounces) frozen vegetable |
| Mixture, defrosted | ||
| ½ | cup | Ready to serve broth |
| ¼ | teaspoon | Crushed red pepper |
| 1½ | cup | Cherry tomatoes, cut in half |
| ¼ | cup | Lightly packed fresh basil |
| Leaves, thinly sliced | ||
| ¼ | cup | Freshly grated Parmesan |
| Cheese | ||
Directions
1. Cook pasta according to package directions. Keep warm. 2.
Meanwhile trim fat from beef steak. Cut steak lenghwise in half and then crosswise into ⅛-inch thick strips. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef and garlic (½ at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Season with salt. Remove to large bowl; keep warm. 3. In same skillet, combine vegetable mixture, beef broth and red pepper; cook 3 to 4 minutes or until vegetables are crisp-tender.
Add vegetable mixture, pasta, tomatoes and basil to beef; toss to combine. Sprinkle with cheese; serve immediately. Total preparation and cooking time: 30 minutes