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Italian
Steak and
Pasta
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Serves 4
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1 |
lb. beef
top round
steak |
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1/2 |
cup
prepared
fat-free
Italian
dressing |
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1 |
clove
garlic,
crushed |
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1/2 |
tsp.
cracked
black
pepper |
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2 |
tsp. olive
oil |
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2 |
medium
zucchini,
quartered
and cut
into
quarters |
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1-1/2 |
cups
sliced
mushrooms |
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1 |
can
(14-1/2
ounces)
diced
Italian
seasoned
tomatoes,
undrained |
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1/4 |
tsp.
crushed
red pepper |
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2 |
cups
cooked bow
tie pasta |
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grated
Parmesan
cheese
(optional) |
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chopped
fresh
basil
(optional) |
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Place
beef,
dressing
and garlic
in a
sealable
plastic
bag. Close
bag
securely,
turning
once to
coat.
Marinate
in
refrigerator
6-8 hours
or
overnight. |
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Remove
steak from
marinade.
Discard
marinade.
Press
black
pepper
evenly
into both
sides of
steak. |
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Heat large
nonstick
skillet
over
medium
heat until
hot. Add
steak and
cook 11-12
minutes
for
medium-rare
doneness,
turning
once.
Remove
steak,
season
with salt
if desired
and keep
warm. |
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In the
same
skillet,
heat oil
until hot.
Add
zucchini
and
mushrooms.
Stir-fry
2-3
minutes or
until
tender. |
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Add
tomatoes
and red
pepper.
Cook 5
minutes,
stirring
occasionally.
Add pasta
and heat
through. |
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Meanwhile,
carve
steak
crosswise
into thin
slices.
Serve over
vegetable
and pasta
mixture. |
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Sprinkle
with
cheese and
basil if
desired |
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