1 lb beef top round steak, 3/4" thick
1/2 cup prepared fat-free Italian dressing
1 garlic clove, crushed
1/2 tsp cracked black pepper
2 tsp olive oil
2 medium zucchini, quartered, cut into 1/4" slices
1 1/2 cups sliced mushrooms
1 can (14 1/2 oz) diced Italian seasoned tomatoes, undrained
1/4 tsp crushed red pepper
2 cups cooked farfalle (bow tie) pasta
Salt to taste
Grated Parmesan cheese (optional)
Chopped fresh basil (optional)

Italian Steak & Pasta

1. Place beef, dressing and garlic in plastic bag. Close bag securely, turning to coat. Marinate in refrigerator for 6-8 hours or overnight.
2. Remove steak from marinade and discard marinade. Press black pepper evenly into both sides of steak.
3. Heat large nonstick skillet over medium heat until hot. Add steak and cook for 11-12 minutes for medium rare doneness, turning once.
4. Remove steak, season with salt, if desired and keep warm. In same skillet, heat oil until hot.
5. Add zucchini, mushrooms and stir-fry for 2-3 minutes or until tender. Add tomatoes, red pepper and cook for 5 more minutes, stirring occasionally.
6. Add pasta and heat through. Meanwhile carve steak crosswise into thin slices.
7. Sprinkle with cheese and basil, if desired and serve with vegetable mixture.
   Makes 4 servings.
   Preparation time: 30 minutes