1 (7oz)  Angel Hair or Vermicelli Pasta broken into 2 to 3 “ pieces

1 1/4 lbs (l” thick) boneless sirloin steak

1 (1.25 oz) envelope taco seasoning mix

1 small onion, chopped

½ medium-size green bell pepper, chopped

2 garlic cloves, minced

1 tablespoon chopped fresh basil

6 3/4 cups low-sodium beef broth

1 (10) can diced tomatoes and green chiles (Rotel)

1 (15 oz) can kidney beans, rinsed and drained

2 small yellow squash or zucchini, chopped (about 2 cups)

1 (6 oz) bag fresh baby spinach

¾ cup shredded Parmesan cheese

 

SPREAD pasta in a single layer in a jelly-roll pan.  Bake at 350degrees for 5 to 8 minutes or until lightly browned, stiring once.  Set aside

 

CUT beef into ¼” thick strips; cut each strip into 1” pieces.  Coat with taco seasoning mix.

 

COOK beef, onion, and bell pepper in a Dutch oven coated with cooking spray over medium heat, stirring often, 6 to 8 minutes or until beef is browned.  Add garlic, and sauté 1 minute.  Stir in basil; cook, stirring constantly, 30 seconds.

 

ADD toasted pasta, broth, and next 3 ingredients.  Bring mixture to a boil over medium-high heat, stirring occasionally.  Reduce heat to low, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is almost tender.  Stir in Spinach.  Sprinkle each serving with shredded Parmesan cheese.

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