Cook pasta according to package directions. Drain well. Add spinach to hot pasta and toss until spinach is slightly wilted. Transfer to a large serving bowl; keep warm.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Pasta night is a must in any family. Shake it up by adding sauteed beef and spinach.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. Hy-Vee fettuccini, dry | ||
| 2 c. fresh baby spinach, loosely packed | ||
| 1 (1-lbs.) pkg. Hy-Vee Angus Reserve boneless beef petite-tender steaks, 3/4-inch-thick | ||
| Hy-Vee Mediterranean sea salt | ||
| Hy-Vee coarse ground black pepper | ||
| 1 tbsp. Gustare Vita garlic-flavored olive oil | ||
| 1 ¼ c. Gustare Vita vodka pasta sauce | ||
| Hy-Vee shredded Parmesan cheese, for garnish |
Things To Grab
- Stockpot
- Colander
- Paper towels
- Large skillet
- Meat thermometer
- Aluminum foil
Directions
Meanwhile, pat steaks dry with paper towels. Season both sides of steaks with salt and pepper. Heat garlic-flavored olive oil in a large nonstick skillet over medium-high heat. Add steaks; cook for 5 to 6 minutes or until medium-rare (130 degrees), turning once halfway through.
Transfer steaks to a cutting board. Loosely cover with foil and let rest for 3 minutes. Meanwhile wipe skillet clean. Toss together sauce, pasta and spinach; add to skillet and heat through. To serve, divide pasta mixture among four plates. Cut steaks across the grain into thin strips and arrange on top. Garnish with Parmesan cheese, if desired.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 35mg
- Sodium: 570mg
- Total Carbohydrates: 46g
- Protein: 30g
Daily Values
0%
Iron 30%
0%
Calcium 4%
0%
Vitamin D 6%
0%
Potassium 6%