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INGREDIENTS
| 6 |
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6 |
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sun-dried tomatoes |
| 1 lb |
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500 g |
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Beef Stir-Fry Strips or Top Sirloin Grilling Steak, cut into strips |
| 3 |
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3 |
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cloves garlic, minced |
| 1/2 |
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1/2 |
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small red onion, sliced |
| 1 |
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1 |
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medium zucchini, sliced |
| 4 |
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4 |
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fresh plum tomatoes, chopped |
| 1/2 cup |
|
125 mL |
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chopped fresh basil |
| 12 oz |
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375 g |
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penne pasta, cooked and drained |
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freshly grated parmesan cheese (optional) |
PREPARATION TIME: 10 minutes
COOKING TIME: 10 minutes
DIRECTIONS
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In bowl, cover dried tomatoes with boiling water; let stand 5 minutes. Drain and chop into strips. In large lightly oiled non-stick skillet, stir-fry beef and garlic over high heat, until beef is no longer pink. Remove meat from pan. In same skillet, cook sun-dried tomatoes, onion and zucchini over medium-high heat until softened, about 2 minutes. Add chopped tomatoes and stir-fry 2 minutes longer. Return beef (with juices) to skillet with basil, salt and pepper to taste; mix well and heat through briefly. Toss with hot cooked pasta. Serve immediately with Parmesan cheese, if desired.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 387 Calories |
|
5 g Fat |
| 27 g Protein |
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58 g Carbohydrates |
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An excellent source of Iron (38 % RDI)
and Zinc (43 % RDI)
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TIP
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Replace fresh basil with 1-1/2 tsp (7 mL) dried, but add to skillet with chopped tomatoes.
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