Give your pasta a boost (and get your veg fix) with tomatoes, broccoli and capsicum. Tuscan-seasoned beef steaks will work wonders with this vegie-ful side.
- 4 x 150 g beef sirloin steaks, trimmed of excess fat
- 2 tsp Tuscan seasoning
- 2 tbsp olive oil
- 300 g orecchiette pasta
- 400 g piece broccoli, cut into wedges and thinly sliced
- 1 red capsicum, chopped
- 250 g punnet cherry tomatoes
- 1 clove garlic, crushed
- ½ cup quartered, marinated artichokes in oil
- 120 g fresh baby spinach leaves
- Rub beef with seasoning and half the oil.
- To make vegetable pasta, cook pasta in a large stockpot of boiling, salted water until tender. Stir in broccoli in last minute of cooking. Drain.
- Meanwhile, heat a lightly oiled, large frying pan over a medium to high heat. Add beef. Cook for about 3 to 4 minutes on each side, for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes.
- Heat remaining oil in same pan over a medium to high heat. Add capsicum and tomatoes. Cook, stirring occasionally, for about 5 minutes, or until tomatoes are blistered. Stir in garlic and artichokes. Combine with pasta, broccoli and spinach.
- Serve steaks with vegetable pasta.
Don’t throw away broccoli stalk. Simply slice thinly and add when cooking the florets.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||8.0 g|
|Total carbohydrates||60.1 g|
|- Sugars||6.1 g|
|Dietary fibre||7.6 g|