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Bow-Tie Pasta with Beef and Tomatoes

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By Betty Crocker Kitchens
Updated Sep 10, 2008
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Serve a skillet-quick, homemade beefy pasta dinner, and have it on the table in less than 30 minutes.

Bow-Tie Pasta with Beef and Tomatoes

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 2 cups uncooked bow-tie (farfalle) pasta (5 oz)
  • 1 tablespoon olive or vegetable oil
  • 1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
  • 1 lb beef strips for stir-fry or beef flank steak, thinly sliced
  • 1 can (14.5 oz) Italian-style stewed tomatoes, undrained
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • Fresh basil leaves, if desired
  • Freshly shredded Parmesan cheese, if desired

Instructions

  • Step 
    1
    Cook and drain pasta as directed on package.
  • Step 
    2
    Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook frozen stir-fry vegetables in oil 3 minutes, stirring frequently. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until no longer pink.
  • Step 
    3
    Stir in tomatoes, garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently and breaking up tomatoes slightly with spoon, until mixture is hot. Stir in pasta. Cook 1 to 2 minutes, stirring constantly, until pasta is well coated and hot. Garnish with basil. Serve with cheese.

Nutrition

390 Calories
12g Total Fat
33g Protein
38g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
550mg
23%
Potassium
510mg
15%
Total Carbohydrate
38g
13%
Dietary Fiber
3g
13%
Sugars
5g
Protein
33g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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