Steak & Farfalle Pasta with Creamy Tomato Sauce

Steak & Farfalle Pasta with Creamy Tomato Sauce
Here is what you will need to make this tasty dish:

• 
  
  5 cloves garlic, finely minced, divided


• 
  
  1/4 cup red wine vinegar


• 
  
  1 tsp Dijon mustard


• 
  
  1/2 tsp fresh ground black pepper


• 
  
  1 lb lean eye round steak, cubed


• 
  
  16 oz whole-wheat farfalle pasta


• 
  
  Olive oil cooking spray


• 
  
  1 medium yellow onion- finely diced


• 
  
  1 28-oz jar or can no-salt-added crushed tomatoes


• 
  
  1 1/2 tsp Italian seasoning


• 
  
  1 tsp dried basil


• 
  
  8 oz low-fat sour cream
  

Marinade -

• 
  
  steak cubed


• 
  
  In a bowl, whisk together 3 cloves garlic, vinegar, Dijon, cinnamon and pepper.

Pour marinade over steak cubes in another container, cover and refrigerate for at least one hour. (You can also leave steak to marinate overnight.)

Cook farfalle according to package directions. Drain and set aside.

Drain steak cubes and discard marinade. Heat a large cast-iron skillet or nonstick skillet over high heat for 1 minute. Reduce heat to medium-high, mist with cooking spray 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 brown, about 2 to 3 minutes.

Add tomatoes and reduce the heat to medium low.

Add seasoning, basil, sour cream and combine.

Cook for an additional 2 to 3 minutes, then mix in reserved steak and cook for 2 more minutes, until the meat and sauce are completely warmed.

Serve 1 cup farfalle (or penne...) with 3/4 cup steak sauce. Garnish with an additional sprinkling of Italian seasoning, if desired.

Serves: 8
Hands-on time: 30 minutes
Total time: 1 hour