Tuesday, January 24, 2006

Steak and Veggie Spaghetti

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1 lb. tender steak, thinly sliced
3 T butter or margarine
1 large clove garlic, mashed
1 large onion, chopped
1 small red or orange bell pepper, chopped
2 small zucchini, chopped
1/4 c white wine
1 t salt
8 oz. whole-wheat spaghetti
2 T oil
Parmesan cheese

In large skillet brown meat in butter with garlic. Remove meat to warm platter. Add onion, bell pepper, and zucchini to skillet and cook until crisp-tender. Add wine and salt; return meat to skillet. Meanwhile, cook spaghetti; drain. Toss spaghetti with oil, then combine with meat-vegetable mixture. Top with Parmesan. 4 servings.

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