steak and farfalle pasta with creamy tomato sauce
- 5 cloves garlic, finely minced, divided
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp cinnamon, ground
- 1/2 tsp fresh ground black pepper
- 1 lb lean eye round steak, cubed
- 16 oz whole-wheat farfalle pasta
- Olive oil cooking spray
- 1 medium yellow onion, finely diced
- 1 28-oz jar or can no-salt-added crushed tomatoes
- 1 1/2 tsp Italian seasoning
- 1 tsp dried basil
- 8 oz low-fat sour cream
1.Prepare marinade: In a bowl, whisk together 3 cloves garlic, vinegar, Dijon, cinnamon and pepper. Pour marinade over steak cubes in another container, cover and refrigerate for at least 1 hour. (You can also leave steak to marinate overnight.)
2.Cook farfalle according to package directions. Drain and set aside.
3.Drain steak cubes and discard marinade. Heat a large cast-iron or nonstick skillet over high heat for 1 minute. Reduce heat to medium-high, mist with cooking spray and sauté steak until browned on each side, about 4 minutes total. Remove steak from pan and set aside.
4.Mist same pan with cooking spray again, add onion and remaining 2 cloves garlic and sauté until brown, about 2 to 3 minutes. Add tomatoes and reduce heat to medium low. Add seasoning, basil and sour cream and combine. Cook for an additional 2 to 3 minutes, then mix in reserved steak and cook for 2 more minutes, until meat and sauce are completely warmed.
5.Serve 1 cup farfalle with 3/4 cup steak sauce. Garnish with an additional sprinkling of Italian seasoning, if desired.