Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water. Drain pasta into a colander. Set aside. While pasta cooks, prepare ingredients.

Coarsely chop tomatoes. Coarsely chop spinach. Separate steak strips into a single layer and pat dry. Coarsely chop and season all over with ¼ tsp. salt and a pinch of pepper.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Transfer steak strips to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook steak to medium-high heat. Add cream sauce and half the pasta cooking water (reserve remaining to adjust consistency) to hot pan. Bring to a boil, stirring occasionally. Once boiling, add pasta and garlic salt. Stir occasionally until sauce starts to thicken, 1-2 minutes. Add steak strips, spinach, tomatoes, and a pinch of salt and pepper. Stir occasionally until spinach wilts, 1-2 minutes. Remove from burner and stir in half the Parmesan (reserve remaining for garnish). If sauce is too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping pasta with remaining Parmesan and red pepper flakes (to taste). Bon appétit!