Preparation Time: 20 minutes
Cook Time: 12 minutes
Ingredients:
1 box Dreamfields Penne Rigate
3/4 to 1 pound boneless beef top sirloin steak, about 1-inch thick (see note)
Salt and pepper
1/2 cup crumbled blue cheese
1/2 cup prepared or homemade vinaigrette
1-1/2 cups halved cherry tomatoes
2 to 3 cups arugula
Directions:
Note: Leftover grilled or broiled beef steak, cut into thin strips, can be substituted for pan-broiled boneless beef top sirloin.
Nutrition information (1/6 of recipe): 360 calories; 21 g protein; 10 g digestible carbohydrates*; 10 g total fat; 3 g saturated fat; 38 mg cholesterol; 444 mg sodium; 6 g total dietary fiber.
Cook Time: 12 minutes
Ingredients:
1 box Dreamfields Penne Rigate
3/4 to 1 pound boneless beef top sirloin steak, about 1-inch thick (see note)
Salt and pepper
1/2 cup crumbled blue cheese
1/2 cup prepared or homemade vinaigrette
1-1/2 cups halved cherry tomatoes
2 to 3 cups arugula
Directions:
- Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl.
- Meanwhile, heat large nonstick skillet over medium until hot. Season steak with salt and pepper as desired. Place beef in skillet. Cook 10 to 12 minutes, turning occasionally, for medium rare to medium doneness (or cook to desired doneness). Remove steak from skillet; allow to stand 10 minutes, then carve into thin strips.
- Add blue cheese to vinaigrette; stir until dressing begins to look creamy, breaking up some of crumbles.
- Toss pasta with tomatoes, then arugula. Add dressing and toss to coat. Top with steak slices and toss. Serve immediately.
Note: Leftover grilled or broiled beef steak, cut into thin strips, can be substituted for pan-broiled boneless beef top sirloin.
Nutrition information (1/6 of recipe): 360 calories; 21 g protein; 10 g digestible carbohydrates*; 10 g total fat; 3 g saturated fat; 38 mg cholesterol; 444 mg sodium; 6 g total dietary fiber.
