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Beef and Pasta Primavera recipe
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To make Beef and Pasta Primavera you will need
Ingredients
| 1 | pound | Boneless beef top sirloin steak; cut 1" thick | | 8 | ounces | Uncooked farfalle; (bowtie pasta) | | 1 | tablespoon | Olive oil | | 2 | large | Garlic cloves; crushed | | 1/4 | teaspoons | Salt | | 2 1/2 | cups | Frozen vegetable mixture; defrosted, (8 oz.) | | 1/2 | cups | Ready-to-serve beef broth | | 1/8 | teaspoons | Crushed red pepper | | 1 1/2 | cups | Cherry tomatoes; cut in half | | 1/4 | cups | Lightly pakced fresh basil leaves; thinly sliced | | 1/4 | teaspoons | Freshly rated Parmesan cheese |
Instructions
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.
Enjoy your Beef and Pasta Primavera
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Mon 14 Jul 2008
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