Italian Beef and Pasta Toss

1. 1

   Cook vermicelli according to package directions; keep warm.

2. 2

   Meanwhile remove 1 tablespoon marinade from mushrooms and heat in large nonstick skillet over medium-high heat until hot.

3. 3

   Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink.

4. 4

   (Do not overcook.)

5. 5

   Remove from skillet with slotted spoon; season with salt and pepper, as desired.

6. 6

   Keep warm.

7. 7

   In same skillet, combine mushrooms with remaining marinade, squash and tomatoes.

8. 8

   Cook over medium-high heat 6 to 8 minutes or until squash is tender and sauce is slightly thickened.

9. 9

   In large serving bowl, combine pasta, beef and vegetable mixture; mix lightly.

10. 10

    Garnish with cheese, if desired.

11. 11

    Tip: If marinated mushrooms are not available, substitute one jar (6 ounces) marinated quartered artichoke hearts; or omit mushrooms and stir-fry beef in 1 tablespoon olive oil and 1 clove crushed garlic.

* Per serving · 4 servings · Values may vary.

No additional tips available.