One quick, interesting, and nutritious dinner that will pique your interest!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 579 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 8 g |
| Protein | 25 g |
| Saturated Fat | 13 g |
| Sodium | 710 mg |
| Sugars | 3 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this over and over again…don’t change a thing!…it’s Amazing!
This was excellent. I had some leftover rib eye steaks so I did not need to cook it , but I followed the rest of the recipe as written I had goat so used it instead of feta and did not have the seed so I skipped it. I will definitely make this again.
Tastes great as-is. Did not change a thing. No trouble finding tomato pesto @ Kroger. Found this looking for something to do with left over steak. Like the idea of doubling the pasta for next time. There will be a next time!
Its awesome and easy. I made it exactly per the recipe. Such a fun blend of flavors.
I loved it, hubby didn’t because of the Feta Cheese. It was tasty and easy to make.
First time made this with what I had on hand, used bowtie pasta and didn’t have the sunflower kernels, and it didn’t matter—I still made a fantastic salad that between the competing taste flashes of fresh spinach / basil, pesto, Feta cheese and finely tender marinated steak presented a traditional Greek taste. Many thanks and kudos to “Polo” for offering this easy salad idea. My toughest food critic ( the wife–who HARDLY EVER compliments my cooking efforts ) raved enjoying this recipe; it’s a keeper….and I guess the wife is too.
This recipe is so good! Especially easy with left over steak!! Followed the recipe accept for using the same cut of beef; we needed to use up leftovers. We had a gourmet tasting meal in no time! Really was fast to prepare, was nice to slow down after making it and really enjoy this meal. Thanks for sharing. This is a keeper and I want to make it again soon!!!
I used regular penne, and didn’t include the seeds, but I didn’t enjoy this at all. Way too many flavour combinations, and in my opinion it just doesn’t work.
This dish was delicious. I made with split chicken breast baked in the oven until almost done and then torn up and sauteed with soy sauce and pan drippings. I added spinach to the garlic and shallots and then added more spinach when the dish was completed. My son loved it. I would like to try with steak next time, but you can definitely keep it inexpensive and have great dish with chicken!
Great recipe! I made a several modifications: I eliminated the soy sauce, used basil pesto instead of sun-dried tomato, substituted Kalamata olives for black, goat cheese for feta and toasted pine nuts for sunflower kernels. I also upped the spinach to 2 cups, fresh basil to 1/4+ cup and added 2-3 chopped Roma tomatoes. A family favorite!
Very good recipe ,only thing I did differently was add extra boursin cheese and used 24oz of quinoa penne because there was a lot of sauce for just 8oz of pasta in this recipe.
Omg! This was so good and tastey. My whole family loved it. I didn’t add the scallops or the sunflower kernels, not my taste. I’m not a steak eater so this was a great way to mix up the same old boring steak dinners. This recipe will be a staple in our home for now on. You absolutely have to try it!
Loved, loved, loved this! I omitted the black olives because my husband does not like them and the sunflower kernels because I didn’t have any in my pantry. I grilled steak on the side and used the pasta as a side dish. The flavors of the sundried tomato, spinach, and feta worked perfectly together. This was a big winner in my house and I will definitely be adding this to my recipe book.
This is one of my favorites of all time. I usually double the cheese for flavor!
A real winner and the men loved this dish. A top sirloin steak worked wonderfully with this recipe. The guys only complaint was I didn’t make enough, but it was just fine for four people. You can easily add in more spinach and black olives, and mushrooms are a great addition too (I had four portabellos that needed to be used, so threw them in the mix). I used Classico sun-dried tomato pesto, found next to all the spaghetti sauces in the grocery store. I’m surely making this one again, really was an easy summer meal.
SO TASTY! Used tri colored rotini and a pesto that I got from a friend. Also used some oven roasted tomatoes I had made. Great Great easy dish!
It was surprisingly good. It was also quite easy to prepare. I don’t think that it was necessarily something that I would’ve come up with on my own, either. So, it was a nice surprise.
Wow! This was great! I doubled it for my family of 5, because the recipe says it makes 4 servings. No need – as written it makes way more than 4 servings. My husband and I both LOVED this. The kids didn’t like it as much, but one kid doesn’t like olives or spinach, one doesn’t like steak (actually fat, and I used a well marbled rib-eye)and two didn’t like the sunflower seeds. I wouldn’t change a thing for my tastes!
Delicious! Thank you for sharing this recipe. My husband had three servings and asked me to make it again soon:)
Excellent. I’m not a big fan of sundried tomato so I used regular pesto. I also increased the garlic to a tablespoon. I will likely add more spinach next time. Thank you for sharing!
Awesome!!! Nearly perfect. I just didn’t like the olives in this dish.