
Grilled Beef & Tomato Pasta
CAL P/SERVE
494
kJ P/SERVE
2070
FAT P/SERVE
14.8g
SODIUM P/SERVE
104g
We have used premium fillet beef in this dish as it only needs a short cooking time and it is very tender, however you can use any cut of beef you enjoy. We have added just a touch of chilli but you can omit this if you donât like chilli heat in your food.
Ingredients
- 250g eye fillet steak, sliced
- 1 tbsp. olive oil
- 1 zucchini, diced
- 1/4 red capsicum, sliced
- 1/2 onion, sliced
- 2 cloves garlic, crushed
- 8 cherry tomatoes, halved
- 100g fresh baby spinach leaves
- 1 cup dried orecchiette pasta
- 1 tbsp. balsamic vinegar
- Sprinkle herbs (oregano or Italian)
- 1 cup baby peas
- Touch of Chilli
Method
- Cook pasta as per instructions, don’t overcook, just under. Reserve 1 cup of pasta water to use later. Drain pasta and set aside.
- Heat a large non-stick frypan with half of the olive oil and sauté onion and capsicum for 5 mins. Add zucchini and cook a further 5 mins or until zucchini has cooked.Â
- Turn up heat and add remaining olive oil, add beef, sear for 1 minute, drizzle the balsamic vinegar on the beef, then add halved tomatoes, spinach, garlic, chilli, sprinkle herbs and stir fry. Add a little of the reserved pasta water, pasta and peas and season with salt and pepper. Keep stirring until all incorporated.
Nutrition Table
Servings: 2
Serving size:510g
Average Serve | Average 100g | |
---|---|---|
Energy | 2070 kJ | 406 kJ |
494 Cal | 97 Cal | |
Protein | 51.7 g | 10.1 g |
Fat, total | 14.8 g | 2.9 g |
- Saturated | 3.5 g | 0.7 g |
Carbohydrate | 32.1 g | 6.3 g |
- Sugars | 8.2 g | 1.6 g |
Sodium | 104 mg | 21 mg |