Best 3 Penne N Beef W Arugula Recipes
Indulge your taste buds in a culinary journey with our exquisite Penne n' Beef with Arugula, a symphony of flavors that will tantalize your senses. This delectable dish features succulent beef tenderloin tips, expertly seared to perfection, tossed with tender penne pasta, and enveloped in a rich and flavorful sauce. The addition of peppery arugula adds a refreshing touch, while Parmesan cheese provides a savory and nutty finish. With variations such as Penne n' Vodka with Sausage and Peas, bursting with the vibrancy of Italian sausage, sweet peas, and a velvety vodka sauce, or the hearty Beef and Broccoli Stir-Fry, showcasing tender beef and crisp broccoli in a savory sauce, this collection offers a delightful array of choices for any palate.
Here are our top 3 tried and tested recipes!
PENNE WITH BEEF AND ARUGULA
Make and share this Penne With Beef and Arugula recipe from Food.com.
Provided by lvlrs_l3urnside
Categories Penne
Time 45m
Yield 1 Pasta Salad, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic.
- In a skillet, heat 3 tablespoons olive oil over medium heat.
- Cook steak about 7 minutes per side.
- Remove the meat from pan and let it rest for 5 minutes.
- Thinly slice the steak and set aside.
- Meanwhile, bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Drain pasta, reserving 1/4 cup of pasta water.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil.
- In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water.
- Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed.
- Toss and serve.
Nutrition Facts : Calories 699.3, Fat 40.6, SaturatedFat 8.7, Cholesterol 61.2, Sodium 298.5, Carbohydrate 63, Fiber 8.8, Sugar 1.8, Protein 21.9
PENNE WITH ARUGULA AND WALNUT PESTO
Provided by Rachael Ray : Food Network
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
- While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.
PENNE WITH BEEF AND ARUGULA
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.
Tips:
- Choose the right pasta: Penne is a great choice for this dish, as it holds the sauce well. However, you can use any short pasta, such as fusilli or rigatoni.
- Cook the pasta al dente: This means that the pasta should be cooked until it is just tender, but still has a slight bite to it.
- Brown the beef well: This will help to develop the flavor of the meat.
- Use a good quality beef broth: This will also help to enhance the flavor of the dish.
- Add the arugula at the end of cooking: This will help to preserve its delicate flavor.
- Season the dish to taste: Be sure to taste the dish before serving and adjust the seasonings as needed.
Conclusion:
This penne with beef and arugula is a quick and easy weeknight meal that is packed with flavor. The beef is tender and juicy, the sauce is rich and flavorful, and the arugula adds a refreshing touch. This dish is sure to please the whole family.
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