1. Stack beef steaks; cut in half length-wise and then crosswise into 1-inch strips. Combine beef, garlic, and oil in medium bowl; toss to coat. Set aside.

2. Cook pasta according to package directions, adding spinach to water during last minutes of cooking. Drain well, do not rinse.

3. Meanwhile, heat large nonstick skillet over medium-high heat until hot. Add half of beef, stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef.

4. 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 and garnish with remaining cheese.