Never-ending goodness!
Ingredients
- 1 (1 pound) beef rib eye steak
- 12 ounces whole-wheat penne
- ¼ cup extra-virgin olive oil
- 3 large cloves garlic, sliced
- 1 (16 ounce) jar roasted red peppers, drained and chopped
- 1 (10 ounce) package baby spinach
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¾ cup crumbled feta cheese
For the sauce:
- 3 cloves garlic
- 1 tbsp oil
- 13.5 oz tomato sauce 398ml, canned
- ½ cup fresh parmesan cheese grated
- 1 cup cooking cream or heavy cream
- Salt/Pepper
Instructions
For the sauce:
- Cut the garlic into small pieces. Set aside.
- In a skillet, heat the oil over medium-high heat. Add the garlic. Cook it for 1 minute. Do not roast, as this will change the taste of the sauce. Stir a little.
- Add the tomato sauce and stir well.
- Add the parmesan cheese while stirring with a whisk. Mix well.
- Add the cream and stir while bringing to a boil.
- Add salt and pepper to taste. Stir well for about 5 minutes and remove from heat and set aside.
For the remaining items:
- Melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces.
- Bring a large pot of water to a boil and cook penne pasta according to package directions; drain and return to pot.
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned. Add roasted red peppers, spinach, salt and pepper; cook, stirring, until the spinach is just wilted, about 4 minutes.
- Combine the vegetable mixture and steak tips with the penne pasta.
- Add sauce mixture to the pasta (amount based on your liking)
- Serve in bowls and sprinkle with feta.