Another quick and easy recipe. I tried to make it as clean as possible but couldn’t find whole-wheat farfalle pasta. The sauce is so much lighter than most creamy sauces because it’s tomato based and low-fat sour cream is used.
3 cloves garlic, finely minced
1/4 cup red wine vinegar
1 tsp dijon mustard
1/2 tsp cinnamon
1/2 tsp ground pepper
1 lb lean eye round steak, cubed
16 oz whole wheat farfalle pasta
olive oil cooking spray
1 medium yellow onion, finely diced
28 oz can or jar no-salt added crushed tomatoes
1 1/2 tsp italian seasoning
1 tsp dried basil
8 oz low-fat sour cream
Prepare marinade using a small bowl. Whisk together the garlic, vinegar, dijon, cinnamon and pepper. Pour marinade over stek cubes in another container, cover and refrigerate for at least 1 hour or overnight.
Cook pasta according to package directions. Drain and set aside.
Drain steak cubes and discard marinade. Heat a large non-stick skillet over high heat for 1 minute. Reduce heat to medium-high heat, mist with cooking spreay and saute steak until browned on each side about 4 minutes total. Remove steak from pan and set aside.
Mist same pan with cooking spray again, add onion and remaining 2 cloves garlic and saute until browned about 2-3 minutes. Add tomatoes and reduce heat to medium low. Add seasoning, basil and sour cream and combine. Cook for an additional 2 to 3 minutes then mix in reserved steak and cook for 2 more minutes until meat and sauce are completely warmed.
Serve 1 cup of pasta with 3/4 cup steak sauce. Garnish with an additional sprinkling of italian seasoning, if desired.
Recipe from Clean Eating Magazine