Fajita Pasta

1 pound Penne, Mostaccioli or other medium pasta shape, uncooked
1 pound lean boneless top round steak
1 1/4 cup low-sodium tomato juice, divided
1/4 cup lime juice
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. ground red pepper
1 tsp. vegetable oil
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 cup sliced purple onion
1 cup nonfat sour cream
1 to 2 jalapeno peppers, seeded and minced
Shredded reduced-fat Cheddar cheese (optional)

Slice steak diagonally across grain into 1/4-inch strips. Place steak in zip-top plastic bag. Add 1/2 cup tomato juice, lime juice, garlic, cumin and ground red pepper. Marinate in refrigerator at least 4 hours.

Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.

Coat a large skillet with cooking spray; add oil and place over high heat until hot. Add steak and cook 3 minutes or until done. Remove steak from skillet and keep warm.

Recoat skillet with cooking spray. Add pepper strips and onion to skillet; sauté until crisp-tender.

When pasta is done, drain well. Place in a large bowl. Add steak, pepper mixture, sour cream, jalapeno, and remaining 3/4 cup tomato juice. Toss. Salt and pepper to taste. Serve immediately.

NOTE: If desired, sprinkle with shredded reduced-fat Cheddar cheese.

Servings: 8
Source: National Pasta Association