Fajita Pasta

• 1 lb penne pasta, uncooked
• 1 lb lean boneless top round steak
• 1 1/4 cups tomato juice, divided
• 1/4 cup lime juice
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1 teaspoon vegetable oil
• 1 green bell pepper, seeded cut into thin strips
• 1 red bell pepper, seeded and cut into thin strips
• 1 cup sliced onion
• 1 cup nonfat sour cream
• 1 -2 jalapeno pepper, seeded and minced
• shredded reduced-fat cheddar cheese (optional)

1. Slice steak diagonally across grain into 1/4-inch strips. Place steak in zip-top plastic bag. Add 1/2 cup tomato juice, lime juice, garlic, cumin and ground red pepper. Marinate in refrigerator at least 4 hours.
2. Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.
3. Coat a large skillet with cooking spray; add oil and place over high heat until hot. Add steak and cook 3 minutes or until done.
4. Remove steak from skillet and keep warm.
5. Recoat skillet with cooking spray.
6. Add pepper strips and onion to skillet; saute until crisp-tender.
7. When pasta is done, drain well. Place in a large bowl. Add steak, pepper mixture, sour cream, jalapeno, and remaining 3/4 cup tomato juice.
8. Toss. Salt and pepper to taste. Serve immediately.
9. If desired, sprinkle with shredded reduced-fat Cheddar cheese.

penne pasta, lean, tomato juice, lime juice, garlic, ground cumin, ground red pepper, vegetable oil, green bell pepper, red bell pepper, onion, nonfat sour cream, pepper, cheddar cheese

Taken from www.food.com/recipe/fajita-pasta-388365 (may not work)