Ingredients
4
4 servings
- •8 ounces whole wheat penne pasta
- •2 tablespoons extra virgin olive oil
- •1 tablespoon butter
- •1 (1 pound) beef rib eye steak
- •1 tablespoon butter
- •1 teaspoon minced garlic
- •¼ cup chopped shallots
- •1 tablespoon soy sauce
- •½ cup sun-dried tomato pesto
- •½ cup sliced black olives
- •1 cup chopped fresh spinach
- •1 teaspoon basil
- •1 tablespoon chopped parsley
- •½ cup crumbled feta cheese
- •3 tablespoons sunflower kernels
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.
- Meanwhile, 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. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
- Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.
Nutritional Facts
Per 4 servings
- Calories: 579
- Carbohydrate: 45g
- Fat: 35g
- Fiber: 8g
- Protein: 25g
- Sugar: 3g
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