Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. top round steak, cut into 1/4-inch strips | ||
| ½ c. Hy-Vee Italian dressing | ||
| 1 (16 oz) pkg Hy-Vee fettuccini | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 2 cloves garlic, minced | ||
| 1 small zucchini, chopped | ||
| 1 small yellow bell squash, chopped | ||
| 8 oz. fresh sliced mushrooms | ||
| 1 (14.5 oz) can Hy-Vee Italian-style diced tomatoes, undrained | ||
| 2 tbsp. fresh chopped basil | ||
| Red pepper flakes, to taste, optional | ||
| ¼ Hy-Vee shredded Parmesan cheese |
Directions
- Place beef strips in sealed container with Italian dressing. Marinate in refrigerator 4 hours or overnight. Remove steak strips from marinade and discard marinade.
- Prepare pasta according to package directions.
- Meanwhile, heat olive oil in large skillet over medium heat. Saute garlic, zucchini, squash and mushrooms 5 minutes or until tender.
- Add tomatoes, basil, red pepper flakes if desired and steak. Cook 5 to 7 minutes, stirring occasionally.
- Toss with pasta and top with Parmesan cheese.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 190mg
- Total Carbohydrates: 38g
- Protein: 19g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 15%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee fettuccine package.