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Italian
Recipes -
Beef and Vegetables with Fettuccine Recipe
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Italian Recipes
- Beef and Vegetables with Fettuccine
Ingredients
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1 9-ounce package
refrigerated fettuccine or linguine
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12 ounces boneless beef
sirloin steak
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1 teaspoon dried Italian
seasoning, crushed
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1 tablespoon olive oil
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1 medium onion, cut into
thin wedges
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2 teaspoons bottled
minced garlic (4 cloves)
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1/4
teaspoon crushed red
pepper
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1 14 1/2-ounce can diced
tomatoes with basil, garlic, and oregano, un-drained
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1 cup purchased roasted
red sweet peppers, drained and coarsely
chopped
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1 tablespoon balsamic
vinegar
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2 cups fresh baby
spinach leaves
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1/4
cup finely shredded
Parmesan cheese (1 ounce)
Method:
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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.
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Meanwhile, trim fat
from beef. Sprinkle beef with Italian seasoning; rub
in with your fingers. Thinly slice meat across the
grain.
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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.
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Add onion, garlic, and
crushed red pepper to skillet. Cook about 5 minutes
or until onion is tender, stirring occasionally.
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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.
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