Recipe: Saucy Peppersteak and Pasta (Regu recipe)

SAUCY PEPPERSTEAK AND PASTA

1 tablespoon olive or vegetable oil, divided use
1 lb. beef flank steak cut in half lengthwise, then crosswise into 1/4-inch slices
2 cups green bell pepper strips
1 cup thinly sliced onion
1 (26 oz.) jar Ragu Light Tomato and Herb No Sugar Added Pasta Sauce
3/4 cup low-sodium or reduced sodium beef broth
2 tablespoons Worcestershire sauce
5 cups (8 oz.) uncooked Light 'N Fluffy Macaroni Dumplings (or medium size egg noodles

In large saucepan over medium-high heat, heat 1 teaspoon oil; cook meat, stirring frequently until done. Remove meat and pan juices; set aside.
In same saucepan, add remaining oil; stir in green pepper and onion; cook 5 minutes or until tender, stirring frequently. Stir in pasta sauce, broth, Worcestershire sauce and meat with pan juices; heat to boiling. Reduce heat; simmer 10 minutes.

Meanwhile, cook pasta according to package directions; drain.

Toss hot pasta and sauce.

Makes 8 servings (about 1 1/3 cups each)
Source: Deliciously Light and Healthy Pasta Recipe Book, San Giorgio and Ragu Light, Hershey Food Corporation and Van den Bergh Foods Co. Inc., 1995