| 2 | cups uncooked bow-tie (farfalle) pasta (5 oz) |
| 1 | tablespoon olive or vegetable oil |
| 1 | cup frozen bell pepper and onion stir-fry (from 1-lb bag) |
| 1 | lb beef strips for stir-fry or beef flank steak, thinly sliced |
| 1 | can (14.5 oz) Italian-style stewed tomatoes, undrained |
| 1 | teaspoon garlic salt |
| 1/4 | teaspoon pepper |
| Fresh basil leaves, if desired | |
| Freshly shredded Parmesan cheese, if desired |
- Cook and drain pasta as directed on package.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook frozen stir-fry vegetables in oil 3 minutes, stirring frequently. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until no longer pink.
- Stir in tomatoes, garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently and breaking up tomatoes slightly with spoon, until mixture is hot. Stir in pasta. Cook 1 to 2 minutes, stirring constantly, until pasta is well coated and hot. Garnish with basil. Serve with cheese.
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