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Source: America's Favorite Food Associations

Beef Pasta with Tomato-Spinach Sauce
Nice, and it's quick and easy
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
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1 pound (cut 1/8 - 1/4-inch-thick round tip steak
2 garlic cloves, crushed
2 teaspoons olive oil
2 cups rotini, uncooked
1 package (10 ounces) fresh chopped spinach leaves
1 can (14 ounces) seasoned chunky tomato
1/4 cup Parmesan cheese, grated

Stack steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. In medium bowl, combine beef, garlic and oil; toss to coat. Set aside.

Cook pasta according to package directions, adding spinach to water during last minute of cooking. Drain well; do not rinse.

Meanwhile heat large skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 minute or until outside is no longer pink. (Do not overcook). Remove from skillet with slotted spoon; keep warm.

In same skillet, add tomatoes and cook over medium-high heat until sauce is thickened. Return beef to skillet and add pasta mixture; heat through, mixing lightly. Stir in 3 tablespoons cheese; garnish with remaining cheese.

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