1-1/2 C. (5-1/2 oz.) small shell pasta
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) diced tomatoes, undrained
2 T. A.1. Original Steak Sauce
1/4 tsp. red pepper flakes
5 C. torn spinach leaves (about 5 oz.)
3/4 lb. boneless beef round steak, cut into thin strips

Cook pasta as directed on package; drain. Mix broth, tomatoes, steak sauce and red pepper flakes in large saucepan; bring to boil on medium-high heat. Boil 3 minutes. Add pasta and spinach; stir. Return to boil. Reduce heat to medium-low; simmer 2 minutes. Stir in meat; cook 2 to 3 minutes or until meat is cooked through.

Yield: 6 servings
Calories: 180
Fat: 2g
Fiber: 2g