INGREDIENTS
| 1/2 box |
|
450 g |
|
fettucine |
| 1 lb |
|
500 g |
|
Beef Top Sirloin Grilling STeak, cut in stir-fry strips |
| 1 tsp |
|
5 mL |
|
minced garlic |
|
|
|
|
Freshly ground black pepper, to taste |
| 1 bottle |
|
350 mL |
|
Renee's Gourmet Naturally Light Roasted Red Pepper & Garlic Dressing |
| 1 cup |
|
250 mL |
|
light sour cream |
| 1 tsp |
|
5 mL |
|
sugar |
| 1 lb |
|
500 g |
|
fresh or frozen asparagus spears, cut in 2 |
| 7 oz |
|
199 mL |
|
(1 can) sweet red pimientos |
| 1/4 cup |
|
50 mL |
|
pine nuts |
COOKING TIME: 20 - 25 minutes
DIRECTIONS
|
Prepare fettucine according to package directions. Meanwhile, stir-fry beef strips with garlic and pepper in lightly oiled non-stick frypan for 2 or 3 minutes, until no longer pink. Remove beef to plate using slotted spoon. Combine Roasted Red Pepper & Garlic Dressing with sour cream and sugar in pan with meat juices. Add asparagus to pan with sauce, cover and simmer for 2 or 3 minutes. Drain fettucine and add with cooked beef strips and pimientos to sauce. Mix well and heat through. Serve sprinkled with pine nuts.
|
NUMBER OF SERVINGS: 4 - 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 527 Calories |
|
13 g Fat |
| 32 g Protein |
|
70 g Carbohydrates |
|
An excellent source of Iron (34 % RDI)
and Zinc (52 % RDI)
|
|
