GARLICKY BEEF & PASTA

• 1 1 /2 c Uncooked rotoni pasta
• - (Spirals)
• 1 lb Beef round tip steak, cut
• - 1 /8 to 1 /4 inch thick
• Vegetable cooking spray
• 2 Cloves garlic, crushed
• 1 /2 ts Salt
• 1 /8 ts Pepper (or 1 /4 ts)
• 1 tb Water
• 2 c Frozen cut green beans
• - about 8 ounces
• 1 /2 c Jarred brown beef gravy

Cook pasta according to package directions; keep warm. Meanwhile

stack beef steaks; cut lengthwise in half and then crosswise into

1-inch-wide strips.

Spray large non-stick skillet with cooking spray; place skillet over

medium-high heat until hot. Add beef and garlic, half at a time, and

stir-fry 1 minute or until outside surface of beef is no longer pink.

Don't overcook. Season with salt and pepper. Remove from skillet;

keep warm. In same skillet, heat water until hot. Add green beans;

cook 4 or 5 minutes or until tender, stirring occasionally. Stir in

gravy and pasta; heat through. Return beef to skillet; toss to

combine.

Approximate values per serving: 296 calories, 7 g fat, 70 mg

cholesterol, 488 mg sodium, 21 percent calories from fat.

Bonus recipes from N.Y. Times News Service and typed from The Arizona

Republic by Joyce Kohl, THE IMPROV BBS