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Extra portions of beef star in this mouthwatering skillet dinner from Bill Hilbrich from St. Cloud, Minnesota. Chopped tomatoes and Parmesan cheese add color and flavor to this no-fuss dish.—Bill Hilbrich, St. Cloud, Minnesota
This recipe is:
Quick
Nutritional Facts 1 serving (2 cups) equals 448 calories, 14 g fat (6 g saturated fat), 87 mg cholesterol, 358 mg sodium, 38 g carbohydrate, 3 g fiber, 40 g protein.
Originally published as Roast Beef Pasta Skillet in Cooking for 2 Spring 2008, p23
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Reviewed on Mar. 11, 2010 by JLB
Recipe was easy--my husband said it is a keeper and he doesn't like to try new things. I didn't have fresh tomatoes, so put some unsalted canned chopped tomatoes with some juice. Worked well also.
Reviewed on Sep. 06, 2009 by Mush63
The only thing I added was about 1/4 cup of fresh shredded basil, and we just sprinkled the cheese on individual servings. My whole family loved this, and with whole wheat pasta it is very healthy!
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