Description
A rich and comforting pasta dish featuring tender steak bites, fresh zucchini, and penne coated in a silky parmesan cream sauce.
Ingredients
12 oz (340 g) penne pasta
1 lb (450 g) steak (sirloin or ribeye), cut into bite-sized pieces
2 tbsp (30 ml) olive oil
3 tbsp (45 g) butter
1 medium zucchini, sliced
4 cloves garlic, minced
1½ cups (360 ml) heavy cream
¾ cup (180 ml) beef broth
1 cup (100 g) parmesan cheese, grated
½ cup (120 ml) reserved pasta water
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp Italian seasoning
Optional parsley and red pepper flakes
Instructions
Cook pasta in salted water until al dente. Reserve pasta water, then drain.
Season steak and sear in olive oil for 3–5 minutes. Remove and set aside.
Melt butter in the same skillet and cook zucchini until tender. Add garlic and cook briefly.
Pour in beef broth and cream. Simmer for 3–4 minutes.
Stir in parmesan until melted and smooth. Season to taste.
Return steak and add pasta. Toss to coat, adding pasta water as needed.
Garnish and serve hot.
Notes
Use freshly grated parmesan for best results. Adjust sauce consistency with pasta water. Avoid overcooking steak to keep it tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes