Advertisement

Sunday Supper: Pasta With Garlicky Steak and Red Onions

October 4, 2019 at 12:30PM
Pasta with Garlicky Steak and Red Onions R272080
Pasta with Garlicky Steak and Red Onions (The Minnesota Star Tribune)

Pasta With Garlicky Steak and Red Onions

Serves 6.

Note: From "Better Homes & Gardens Quick Homemade."

• 12 oz. dried multigrain or tricolor penne pasta

• 2 tbsp. olive oil. divided

• 12 oz. boneless beef sirloin steak, trimmed and cut into thin bite-size pieces

• 1 medium red onion, quartered and thinly sliced

• 4 garlic cloves, minced

• 3/4 tsp. salt

Advertisement
Advertisement

• 1/4 tsp. crushed red pepper

• 1 c. reduced-sodium chicken broth

• 4 c. baby spinach

• 1 tbsp. chopped fresh basil or thyme

• 1/4 c. shaved Parmigiano-Reggiano cheese or Parmesan cheese, optional

Directions

Advertisement

Cook pasta in lightly salted water according to package directions. Drain, reserving 1/4 cup of the pasta cooking water. Return pasta to hot pan; cover and keep warm.

In extra-large nonstick skillet, heat 1 tablespoon oil over medium-high and add meat. Cook and stir 3 to 4 minutes or until meat is slightly pink in center. Remove from skillet; keep warm.

Add onion, garlic, salt and crushed red pepper to skillet. Cook about 8 minutes or until onion is tender, stirring occasionally. Add broth and the reserved pasta cooking water; bring to boiling.

Add remaining 1 tablespoon oil, the meat, onion mixture, spinach and basil to cooked pasta. Toss just until spinach is wilted. If desired, sprinkle with cheese.

Advertisement
about the writer

about the writer

More from No Section

See More

Peek inside homes for sale in the Twin Cities area.

card image
Advertisement
Advertisement

To leave a comment, .

Advertisement