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    Beef and Spring Vegetables with Pasta

    Source of Recipe

    2 pounds beef sirloin, thinly sliced
    1 large purple onion, sliced
    2 tablespoons vegetable oil or olive oil
    8 ounces fresh mushrooms, sliced
    2 yellow squash, sliced
    2 zucchini, sliced
    1 (16-ounce) can chunk-style tomatoes
    Salt and pepper to taste
    16 ounces angel hair pasta, cooked, drained
    Sauté the beef and onion in the oil in a 12-inch skillet until the beef is slightly pink. Add the mushrooms, yellow squash and zucchini. Sauté until the vegetables are tender-crisp. Stir in the undrained tomatoes. Cook just until heated through, stirring frequently. Season with salt and pepper. Spoon over the hot pasta on a large serving platter.

    Nutrition Facts:
    Amount Per Serving: Calories 379
    Fat 9 g,
    Sodium 349 mg,

    Makes 8 Servings




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