1 lb 1/8 to 1/4-inch thick round -tip ste; ak 1 1/2 c uncooked (or medium shell) -pasta fa; rfalle 1 tb olive oil 2 cloves crushed garlic 1/4 teaspoon salt 1/8 teaspoon pepper 3 c sliced mushrooms 1 c halves cherry tomatoes 1/4 cup prepared fat-free -italian d; ressing 1 tb grated parmesan cheese 1 tb chopped fresh italian -parsley
Instructions
Cook pasta according to package directions. Keep warm. Meanwhile stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef and garlic (half at a time) and stir-fry 1 minute or until outside surface is no longer pink. (Do not overcook.) Season with salt and pepper. Remove from skillet with slotted spoon; keep warm. In same skillet, add mushrooms; stir-fry 3 minutes or until tender. Return beef to skillet and add tomatoes and dressing; heat through. Spoon beef mixture over hot pasta; sprinkle with cheese and parsley. Makes 4 servings
