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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook vermicelli according to package directions; keep warm. | 2. Meanwhile remove 1 tablespoon marinade from mushrooms and heat in large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; season with salt and pepper, as desired. Keep warm. | 3. In same skillet, combine mushrooms with remaining marinade, squash and tomatoes. Cook over medium-high heat 6 to 8 minutes or until squash is tender and sauce is slightly thickened. | 4. In large serving bowl, combine pasta, beef and vegetable mixture; mix lightly. Garnish with cheese, if desired. | 5. Tip: If marinated mushrooms are not available, substitute one jar (6 ounces) marinated quartered artichoke hearts; or omit mushrooms and stir-fry beef in 1 tablespoon olive oil and 1 clove crushed garlic. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tri tip steak	1	lb	cut	403.4676	0.0	89.7602	2.2667
vermicelli	6	ounces	uncooked	608.9471	128.9335	18.0983	2.2453
mushroom	8	ounces	marinated jarred	77.1106	15.3994	5.0802	1.1113
zucchini	2		sliced	6.72	0.9952	0.8672	0.128
italian tomato	1	can	stewed undrained	-	-	-	-
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.