Beef and Pasta Primavera

search

Beef and Pasta Primavera

Ingredients

  • 1 pound boneless beef top sirloin steak, cut 1 inch thick
  • 8 ounces uncooked bowtie or rotini pasta
  • 1 tablespoon olive oil
  • 2 large cloves garlic, crushed
  • 1/4 teaspoon salt
  • 2 1/2 cups (8 ounces) frozen vegetable mixture, defrosted
  • 1/2 cup ready to serve broth
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 1 1/2 cup cherry tomatoes, cut in half
  • 1/4 cup lightly packed fresh basil leaves, thinly sliced
  • 1/4 cup freshly grated Parmesan cheese

Instructions

Cook pasta according to package directions. Keep warm. Meanwhile trim fat from beef steak. Cut steak lenghwise in half and then crosswise into 1/8-inch thick strips. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef and garlic (1/2 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. 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. Makes 4 servings

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window