Mama Mangia
Super Moderator
Bow-Tie Pasta with Beef and Tomatoes
Ready in less than a half hour!
2 cups uncooked bow-tie (farfalle) pasta (5 oz)
1 tablespoon olive or vegetable oil
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 lb beef strips for stir-fry or beef flank steak, thinly sliced
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 teaspoon garlic salt
1/4 teaspoon pepper
Fresh basil leaves, if desired
Freshly shredded Parmesan cheese, if desired
1. Cook and drain pasta as directed on package.
2. 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.
3. 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.
Ready in less than a half hour!
2 cups uncooked bow-tie (farfalle) pasta (5 oz)
1 tablespoon olive or vegetable oil
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 lb beef strips for stir-fry or beef flank steak, thinly sliced
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 teaspoon garlic salt
1/4 teaspoon pepper
Fresh basil leaves, if desired
Freshly shredded Parmesan cheese, if desired
1. Cook and drain pasta as directed on package.
2. 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.
3. 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.