Beef Pasta with Tomato-Spinach Sauce and Cheese - serves 4

1 lb round tip steak, cut 1/8 to 1/4 thick
2 cloves garlic, crushed
1 tsp olive oil
2 cups rotini pasta, uncooked
10 ounce package fresh spinach leaves, chopped
14 ounce can seasoned chunky tomato
1/4 cup Parmesan cheese, grated

Stack beef steaks; cut lengthwise in half and then crosswise into 1 inch wide strips.
In medium bowl, combine beef, garlic and oil; toss to coat. set aside. Cook pasta according to package directions, adding spinach to water during last minute of cooking.
Drain well; do not rinse. Meanwhile heat large skillet over medium-high heat until hot. Add beef (1/2 at a time ) and stir-fry 1 minute or until outside is no longer pink.
Remove from skillet with slotted spoon; keep warm.
In same skillet, add tomatoes and cook over medium-high heat until sauce is thickened.
Return beef to skillet and add pasta mixture; heat through, mixing lightly. Stir in 3 tbsp cheese; garnish with remaining cheese.