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Low-Fat Beef Pasta With Tomato-Spinach Sauce

1 pound cut 1/8 to 1/4 thick Round Tip steak
2 crushed garlic cloves
1 teaspoons olive oil
2 cups uncooked rotini pasta
1 package 10 oz. fresh/chopped spinach leaves
1 can 14 oz. seasoned chunky tomato
1/4 cup grated Parmesan Cheese

Stack beef steaks; cut lengthwise in half and then crosswise into
1 inch wide strips. In medium bowl, combine beef, garlic and oil;
toss to coat. set aside. Cook pasta according to package directions,
adding spinach to water during last minute of cooking. Drain well;
do not rinse. Meanwhile heat large skillet over medium-high heat
until hot. Add beef (1/2 at a time ) and stir-fry 1 minute or until
outside is no longer pink. (Do no overcook ) Remove from skillet
with slotted spoon; keep warm. In same skillet, add tomatoes and
cook over medium-high heat until sauce is thickened. Return beef
to skillet and add pasta mixture; heat through, mixing lightly.
Stir in 3 tablespoons cheese; garnish with remaining cheese. Makes
4 servings

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