Ingredients

1lb beef round tip steaks (1/8 to 1/4 inch thick) all visible fat discarded

1 tablespoon olive oil

2 medium garlic cloves,crushed

2 small zucchini, thinly sliced

1 cup cherry tomato halves

1/4 cup fat free or light Italian dressing

2 cups hot cooked whole wheat spaghetti

1 Tablespoon shredded or grated Parmesan cheese

Directions

Cut the steak in half lengthwise and then crosswise into 1 inch strips

Heat a large non-stick skillet over medium-high heat.  Pour the oil into the skillet and swirl to coat the bottom.  Cook the garlic for 1 minute, stirring constantly.  Add half the steak and cook for 1 to 1 1/2 minutes or until the surface is no longer pink, stirring constantly.  Using a slotted spoon, transfer to a plate. Repeat with the remaining beef.  Cover lightly with aluminum foil to keep warm.

 Put the zucchini in the same skillet.  Cook for 2 to 3 minutes, or until crisp-tender, stirring constantly.

Return the steak to the skillet. Stir in the tomatoes and dressing. Cook until heated through.

To serve, spoon the pasta onto plates.  Place the steak mixture on the pasta.  Sprinkle with the Parmesan cheese.

Serves 4