Beef
Pasta
with
Tomato-Spinach
Sauce
and
Cheese
-
serves
4
1
lb
round
tip
steak,
cut
1/8
to
1/4
thick
2
cloves
garlic,
crushed
1
tsp
olive
oil
2
cups
rotini
pasta,
uncooked
10
ounce
package
fresh
spinach
leaves,
chopped
14
ounce
can
seasoned
chunky
tomato
1/4
cup
Parmesan
cheese,
grated
Stack
beef
steaks;
cut
lengthwise
in
half
and
then
crosswise
into
1
inch
wide
strips.
In
medium
bowl,
combine
beef,
garlic
and
oil;
toss
to
coat.
set
aside.
Cook
pasta
according
to
package
directions,
adding
spinach
to
water
during
last
minute
of
cooking.
Drain
well;
do
not
rinse.
Meanwhile
heat
large
skillet
over
medium-high
heat
until
hot.
Add
beef
(1/2
at
a
time
)
and
stir-fry
1
minute
or
until
outside
is
no
longer
pink.
Remove
from
skillet
with
slotted
spoon;
keep
warm.
In
same
skillet,
add
tomatoes
and
cook
over
medium-high
heat
until
sauce
is
thickened.
Return
beef
to
skillet
and
add
pasta
mixture;
heat
through,
mixing
lightly.
Stir
in
3
tbsp
cheese;
garnish
with
remaining
cheese.
Submitted By (Miki)
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