Beef Pasta With Tomato-Spinach Sauce

• 1 lb round tip steak, cut 1/8 to 1/4 thick
• 2 cloves garlic, crushed
• 1 teaspoon olive oil
• 2 cups rotini pasta, uncooked
• 1 (10 ounce) package fresh spinach leaves, chopped
• 1 (14 ounce) can seasoned chunky tomato
• 1/4 cup parmesan cheese, grated

1. Stack beef steaks; cut lengthwise in half and then crosswise into 1 inch wide strips.
2. In medium bowl, combine beef, garlic and oil; toss to coat. set aside. Cook pasta according to package directions, adding spinach to water during last minute of cooking.
3. Drain well; do not rinse. Meanwhile heat large skillet over medium-high heat until hot. Add beef (1/2 at a time ) and stir-fry 1 minute or until outside is no longer pink.
4. (Do no overcook ) Remove from skillet with slotted spoon; keep warm.
5. In same skillet, add tomatoes and cook over medium-high heat until sauce is thickened.
6. Return beef to skillet and add pasta mixture; heat through, mixing lightly.
7. Stir in 3 tablespoons cheese; garnish with remaining cheese.

garlic, olive oil, rotini pasta, fresh spinach leaves, tomato, parmesan cheese

Taken from www.food.com/recipe/beef-pasta-with-tomato-spinach-sauce-2604 (may not work)