Beef and Pasta Primavera

Ready in 1h

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1/8 ts Crushed red pepper
1 1/2 c Cherry tomatoes; cut in half
1/4 c Lightly pakced fresh basil
8 oz Uncooked farfalle; (bowtie
1/4 ts Freshly rated Parmesan
1/4 ts Salt
2 lg Garlic; crushed
1 lb Boneless beef top sirloin
1/2 c Ready-to-serve beef broth
2 1/2 c Frozen vegetable mixture;
1 tb olive oil

Original recipe makes 4 Servings



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. Recipe by: North Carolina Cattlemens Beef Council Posted to MC-Recipe Digest by Roberta Banghart on Feb 25, 1998

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