Title: Beef and pasta primavera
 Categories: Beef, Main dishes, Pasta/noodl, Tomatoes, Vegetables
      Yield: 4 Servings
 
      1 lb Boneless beef top sirloin
           -steak; cut 1" thick
      8 oz Uncooked farfalle; (bowtie
           -pasta)
      1 tb Olive oil
      2 lg Garlic cloves; crushed
    1/4 ts Salt
  2 1/2 c  Frozen vegetable mixture;
           -defrosted, (8 oz.)
    1/2 c  Ready-to-serve beef broth
    1/8 ts Crushed red pepper
  1 1/2 c  Cherry tomatoes; cut in half
    1/4 c  Lightly pakced fresh basil
           -leaves; thinly sliced
    1/4 ts Freshly rated Parmesan
           -cheese
 
  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