| 1 1/2 lbs | Beef strips |
| 1 can | Reduced-fat cream of mushroom soup |
| | Dash of nutmeg |
| 4 cups | Bite-sized pasta of your choice (fusilli, rotini, rigatoni, farfalle, penne are all good) |
| 2 cups | Each fresh mushrooms and sugar snap peas (or frozen peas) |
| | Parmesan cheese, to taste |
1. Cook beef in a large pan with a little oil for about 5 minutes.
2. Add cream of mushroom soup, nutmeg, water, and bite-sized pasta. Cover, bring ot a boil and simmer 20 minutes. Add sliced veggies and cook 5 minutes longer.
3. Toss in parmesan cheese.