Beef and Pasta Primavera

Title:
Beef and Pasta Primavera

Yield:
4 Servings

Categories:
Beef,
Main
Dishes,
Pasta/noodl,
Tomatoes,
Vegetables




Ingredients:





     1 lb Boneless beef top sirloin


          -steak; cut 1" thick


     8 oz Uncooked farfalle; (bowtie


          -pasta)


     1 tb Olive oil


     2 lg Garlic cloves; crushed


   1/4 ts Salt


 2 1/2 c  Frozen vegetable mixture;


          -defrosted, (8 oz.)


   1/2 c  Ready-to-serve beef broth


   1/8 ts Crushed red pepper


 1 1/2 c  Cherry tomatoes; cut in half


   1/4 c  Lightly pakced fresh basil


          -leaves; thinly sliced


   1/4 ts Freshly rated Parmesan


          -cheese






 Cook pasta according to package directions. Keep warm. Meanwhile trim fat


 from beef steak. Cut steak lengthwise 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 1-2


 minutes or until outside surface is no longer pink. (Do not overcook).


 Season with salt. Remove to a large bowl; keep warm. In same skillet,


 combine vegetable mixture, beef broth and red pepper; cook 3-4 minutes or


 until vegetables are crsip-tender. Add vegetable mixture, pasta, tomatoes


 and basil to beef; toss to combine. Sprinkle with cheese; serve


 immediately. Makes 4 servings.


 


 Recipe by: North Carolina Cattlemen's Beef Council


 


 Posted to MC-Recipe Digest by Roberta Banghart 
on


 Feb 25, 1998