Steak & Farfalle Pasta with Creamy Tomato Sauce

Serves:8
Prep Time: 30 minutes
Total Time: 1 hour

Ingredients:

5 cloves of garlic, finely minced
1/4 cup white wine vinegar
1 tsp Dijon mustard
1/2 tsp ground cinnamon
1/2 tsp black pepper
1 lb lean eye round steak, cubed
16 oz farfalle pasta
olive oil or cooking spray
1 medium yellow onion, finely diced
1 28 0z can of no-salt added crushed tomatoes
1 1/2 tsp Italian seasoning
1 tsp dried basil
8 oz low-fat sour cream

Directions:

Prepare marinade in bowl, wish together 3 gloves of garlic, vinegar, mustard, cinnamon, and pepper. Pour marinade over steak cubes in another container, cover and refrigerate for 1 hour or overnight.

Drain steak cubes and discard the marinade. Heat a skillet over high heat for 1 minute. Reduce heat to medium-high, spray pan with cooking spray and saute steak until browned on each side, about 4 minutes total. Remove steak from pan and set aside.
Mist same pan with cooking spray again, add onion, and remaining 2 cloves of garlic and saute until brown, about 2-3 minutes. Add tomatoes and reduce heat to medium-low. Add seasoning, basil, and sour cream, and combine. Cook for an additional 2-3 minutes, then mix in reserved steak and cook for 2 minutes, until meat and sauce are completely warmed.
Cook pasta according to package directions.
Serve 1 cup of farfalle with 3/4 cup steak sauce. Garnish with Italian seasoning, if desired.