Beef & Pasta Primavera(1993 National Beef Cook-Off Recip

Name: Beef and Pasta Primavera(1993 National Beef Cook-Off Recip
Yield: 4
Cuisine: Fusion
Ingredients: beef, sirloin steak; pasta, bow-tie (farfalle); olive oil; garlic; salt; mixed vegetables; stock; red pepper flakes; cherry tomatoes; basil; parmesan, parmigiano-reggiano cheese, grated

Submitted by ziggyowner

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

POUND BEEF, SIRLOIN STEAK
boneless, cut 1 inch thick

OUNCES BOW-TIE PASTA (FARFALLE)
or rotini, uncooked

TABLESPOON OLIVE OIL

CLOVES GARLIC
crushed

TEASPOON SALT

2 ½

CUPS MIXED VEGETABLES
defrosted, (8 ounces)

CUP STOCK
ready to serve

TEASPOON RED PEPPER FLAKES
crushed

1 ½

CUPS CHERRY TOMATOES
cut in half

CUP BASIL
fresh, lightly packed, thinly sliced, 1/4 c freshly grated parmesan *

CUP PARMESAN CHEESE
freshly grated

Directions

Cook pasta according to package directions. Keep warm.
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.

In same skillet, combine vegetable mixture, beef broth and red peppers.

Add vegetable mixture, pasta, tomatoes and basil to beef; toss to combine.

Sprinkle with cheese; serve immediately.

Total preparation and cooking time: 30 minutes

* not incl. in nutrient facts

Comments

Nutrition Facts

305g

Amount per Serving

Calories 455 40% of calories from fat

% Daily Value *

Total Fat 20g 31%

Saturated Fat 7g 37%

Trans Fat 0g

Cholesterol 82mg 27%

Sodium 430mg 18%

Total Carbohydrate 9g 9%

Dietary Fiber 4g 17%

Sugars g

Protein 78g

Vitamin A 61% • Vitamin C 20%

Calcium 13% • Iron 19%

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