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Beef and Noodle Toss

Makes: 4 servings

Start to Finish 25 mins

Ingredients

8 ounces lasagna noodles
12 ounces boneless beef sirloin, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 pint grape tomatoes (2 cups)
8 ounces sliced cremini or button mushrooms
4 cloves garlic, minced (2 teaspoons)
1 14 1/2ounce can beef broth

Directions

1. Break noodles in half; cook according to package directions. Drain (do not rinse).

2. Meanwhile, season beef with salt and pepper. Toss with flour. Heat oil in a 12-inch skillet over medium-high heat. Add meat, any remaining flour, and the tomatoes to skillet. Cook 3 to 4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3 to 4 minutes more or until beef is done and liquid is slightly thickened.

3. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve.

Nutrition Facts (Beef and Noodle Toss)

Servings Per Recipe 4,
cal. (kcal) 468,
Fat, total (g) 16,
chol. (mg) 40,
sat. fat (g) 5,
carb. (g) 52,
Monosaturated fat (g) 7,
Polyunsaturated fat (g) 1,
fiber (g) 3,
sugar (g) 5,
pro. (g) 28,
vit. A (IU) 729,
vit. C (mg) 12,
Thiamin (mg) 1,
Riboflavin (mg) 1,
Niacin (mg) 11,
Pyridoxine (Vit. B6) (mg) 1,
Folate (�g) 161,
Cobalamin (Vit. B12) (�g) 1,
sodium (mg) 712,
Potassium (mg) 755,
calcium (mg) 50,
iron (mg) 4,
Percent Daily Values are based on a 2,000 calorie diet

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