Beef & Vegetables With Spaghetti

By shauna

Ingredients

• 4 oz. Dried Spaghetti
• 12 oz. Boneless Beef Sirloin Steak
• 1 tsp. Salt
• 1/2 tsp. Freshly Ground Black Pepper
• 1 Tbsp. Olive Oil
• 1 Med. Onion, cut into thin wedges
• 4 Garlic Cloves, minced
• 1/4 tsp. Crushed Red Pepper
• 1 141/2 oz. Can Diced Tomatoes With Basil, Garlic & Oregano
• 1 C. Bottled Roasted Red Sweet Peppers, drained & coarsely chopped
• 1 Tbsp. Balsamic Vinegar
• 2 C. Fresh Baby Arugula or Spinach Leaves
• 1 Tbsp. Fresh Italian Flat-Leaf Parsley, snipped
• 1 oz. Grated Romano Cheese

Preparation

Step 1

Cook pasta in boiling, salted water till al dente ( approx. 6-8 min. ) Drain well. Return pasta to hot saucepan. Cover & keep warm. Meanwhile, trim fat from meat. Thinly slice meat across the grain. Toss meat slices with salt & pepper. In a lg. skillet, cook meat in hot oil over med-high heat for 3-4 min. or till desired doneness. Using a slotted spoon, remove meat from skillet; set aside. Add onion, garlic & crushed red pepper to skillet. Cook about 5 min. or till onion is tender, stirring occasionally. Stir meat, undrained tomatoes, roasted red peppers & balsamic vinegar into onion mixture in skillet. Heat through. Add meat mixture, arugula & parsley to hot pasta; toss to combine. Top with grated Romano Cheese & serve.