| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Meats |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean boneless sirloin steak |
| 1/4 |
ts |
Coarsely ground black pepper |
|
|
Vegetable cooking spray |
| 1/4 |
ts |
Crushed red pepper |
| 2 |
|
Cloves garlic, minced |
| 14 1/2 |
oz |
Whole tomatoes, (1 can) undrained and chopped |
| 1 |
c |
Tightly packed torn spinach |
| 2 |
c |
Hot cooked fettuccine (4 ounces uncooked) |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Trim fat from steak, and slice steak diagonally across grain into thin
strips. Sprinkle with black pepper; set aside.
Coat a large nonstick skillet with cooking spray, and place over
medium-high heat until hot. Add red pepper and garlic; saute 30 seconds.
Add steak, and saute 2 minutes. Add tomatoes; cook 2 minutes. Add spinach;
cook 2 minutes or until spinach wilts. Yield: 2 servings (serving size: 1
cup steak mixture, 1 cup fettuccine, and 1 tablespoon cheese).
Per serving: 541 Calories; 9g Fat (15% calories from fat); 39g Protein; 74g
Carbohydrate; 73mg Cholesterol; 198mg Sodium
NOTES : Spoon beef mixture over fettuccine, and sprinkle with cheese.
Recipe by: Cooking Light, Nov/Dec 1994, page 184
Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.
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