Italian Beef and Pasta Toss

Ingredients

• 1 lb tri-tip steak, cut 1/8-inch thick
• 6 ounces uncooked vermicelli
• 8 ounces marinated mushrooms, jarred
• 2 small zucchini or yellow squash, thinly sliced

• 1 (14 ounce) can Italian-style stewed tomatoes, undrained
• grated parmesan cheese (optional)

Directions

1. 1

   Cook vermicelli according to package directions; keep warm.

2. 2

   Meanwhile remove 1 tablespoon marinade from mushrooms and heat in large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; season with salt and pepper, as desired. Keep warm.

3. 3

   In same skillet, combine mushrooms with remaining marinade, squash and tomatoes. Cook over medium-high heat 6 to 8 minutes or until squash is tender and sauce is slightly thickened.

4. 4

   In large serving bowl, combine pasta, beef and vegetable mixture; mix lightly. Garnish with cheese, if desired.

5. 5

   Tip: If marinated mushrooms are not available, substitute one jar (6 ounces) marinated quartered artichoke hearts; or omit mushrooms and stir-fry beef in 1 tablespoon olive oil and 1 clove crushed garlic.