Italian Recipes - Beef and Vegetables with Fettuccine

Ingredients       

• 1 9-ounce package refrigerated fettuccine or linguine

• 12 ounces boneless beef sirloin steak

• 1 teaspoon dried Italian seasoning, crushed

• 1 tablespoon olive oil

• 1 medium onion, cut into thin wedges

• 2 teaspoons bottled minced garlic (4 cloves)

• 1/4 teaspoon crushed red pepper

• 1 14 1/2-ounce can diced tomatoes with basil, garlic, and oregano, un-drained

• 1 cup purchased roasted red sweet peppers, drained and coarsely chopped

• 1 tablespoon balsamic vinegar

• 2 cups fresh baby spinach leaves

• 1/4 cup finely shredded Parmesan cheese (1 ounce)

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Method:

1. Cook pasta according to package directions. Drain well. Return pasta to hot pan. Using kitchen shears; snip pasta in a few places to break up the long pieces. Cover and keep warm.

2. Meanwhile, trim fat from beef. Sprinkle beef with Italian seasoning; rub in with your fingers. Thinly slice meat across the grain.

3. In a large skillet heat olive oil over medium-high heat; add beef. Cook and stir for 3 to 4 minutes until desired doneness; remove from skillet using a slotted spoon.

4. Add onion, garlic, and crushed red pepper to skillet. Cook about 5 minutes or until onion is tender, stirring occasionally.

5. Stir beef, un-drained tomatoes, roasted red peppers, and balsamic vinegar into skillet. Heat through. Add beef mixture and spinach to hot pasta; toss to mix. Sprinkle with Parmesan cheese.