Pepper Steak Pasta
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
8 ounces dry whole grain penne pasta, uncooked
1 pound boneless beef top sirloin steak, cut into thin slices
1/4 teaspoon salt
1/2 teaspoon ground black pepper, divided
2 tablespoons vegetable oil, divided
1 pkg (16 oz each) frozen pepper stir-fry vegetables
2 tablespoons Hunt's® Tomato Paste
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
2 tablespoons La Choy® Lite Soy Sauce
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 52 mg | 5% |
Carbohydrate | 37 g | 12% |
Cholesterol | 46 mg | 15% |
Total Fat | 8 g | 13% |
Iron | 3 mg | 18% |
Calories | 326 kcal | 16% |
Sodium | 465 mg | 19% |
Protein | 24 g | 48% |
Saturated Fat | 2 g | 9% |
Sugars | 6 g | 1% |
Vitamin C | 14 mg | 23% |
Cook pasta according to package directions, omitting salt.
Sprinkle steak with salt and 1/4 teaspoon black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add steak; cook and stir until browned. Drain. Remove from skillet; cover to keep warm.
Place remaining 1 tablespoon oil, stir-fry vegetables and tomato paste in skillet; cook and stir 5 minutes. Stir in undrained tomatoes, soy sauce and steak. Reduce heat to low; simmer 5 minutes. Drain pasta. Toss pasta with vegetable mixture and remaining 1/4 teaspoon black pepper.
Pepper Steak Pasta