Italian-style steak & vegetable tagliatelle

Published 1 August, 2016

The simple ratatouille-style vegetables go so well with steak. Serve this with a side of wholewheat pasta for the full Italian experience.

SmartPoints values per serving 8
SmartPoints values per recipe 32

Preparation time 15 minutes
Cooking time 10 minutes
Serves 4

Calorie controlled cooking spray
1 onion, finely chopped
1 aubergine, diced
2 courgettes, diced
3 tomatoes, diced
2 garlic cloves, crushed
Handful of fresh basil leaves, roughly chopped
200g wholewheat pasta
4 x 120 frying steaks
Small handful of fresh flat-leaf parsley, chopped, to garnish
Freshly ground black pepper

1. Mist a frying pan with cooking spray and heat over a medium-high heat. Add the onion and cook, stirring for 2-3 minutes. Add the aubergine and courgettes, and cook, stirring, for 7-8 minutes. Stir in the tomatoes and garlic, cover and cook over medium heat for 3-5 minutes. Stir in the basil and season to taste, then remove from the heat and set aside.

2. Cook the pasta in boiling water, according to pack instructions, until al dente. Drain and keep warm.

3. Lightly spray a griddle pan with cooking spray and heat over high heat. Season the steaks. Cook for about 2 minutes on each side, depending on how you like them cooked. Serve with the vegetables and pasta, garnished with parsley.