Fajita Pasta

From the National Pasta Association -- good when I am having a Mexican craving but I don't want to gorge on all the extra rice and beans! Prep time does not include mainade time which is 4 hours.

• Ready In: 50 mins
• Serves: 6
• Yields: 1 pasta dish

Ingredients

• 1  lb penne pasta, uncooked
• 1  lb  lean boneless top round steak
• 1 1⁄4 cups tomato juice, divided
• 1⁄4 cup lime juice
• 2  garlic cloves, minced
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon  ground red pepper
• 1  teaspoon  vegetable oil
• 1  green bell pepper, seeded cut into thin strips
• 1  red bell pepper, seeded and cut into thin strips
• 1  cup  sliced onion
• 1  cup nonfat sour cream
• 1 -2  jalapeno pepper, seeded and minced
•  shredded reduced-fat cheddar cheese (optional)

Directions

1. Slice steak diagonally across grain into 1/4-inch strips. Place steak in zip-top plastic bag. Add 1/2 cup tomato juice, lime juice, garlic, cumin and ground red pepper. Marinate in refrigerator at least 4 hours.
2. Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.
3. Coat a large skillet with cooking spray; add oil and place over high heat until hot. Add steak and cook 3 minutes or until done.
4. Remove steak from skillet and keep warm.
5. Recoat skillet with cooking spray.
6. Add pepper strips and onion to skillet; sauté until crisp-tender.
7. When pasta is done, drain well. Place in a large bowl. Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice.
8. Toss. Salt and pepper to taste. Serve immediately.
9. If desired, sprinkle with shredded reduced-fat Cheddar cheese.