Steak with Ratatouille Tagliatelle

6
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

uncooked whole wheat pasta

4 oz, tagliatelle, linguine, or fettuccine

olive oil

2 tsp

uncooked onion(s)

1 medium, finely chopped

uncooked zucchini

2 medium, diced

uncooked eggplant(s)

1 medium, diced

fresh tomato(es)

6 medium, diced

garlic clove(s)

2 medium clove(s)

fennel seed

1 tsp

basil

½ cup(s), chopped fresh plus additional for garnish

table salt

1 tsp

black pepper

½ tsp, coarsely ground

uncooked lean and trimmed beef strip sirloin

1 pound(s), boneless, cut into 4 pieces

cooking spray

1 spray(s)

fresh parsley

4 sprig(s), flat-leaf, chopped, for garnish (optional)

Instructions

  1. Cook pasta according to package directions. Drain and keep warm.
  2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring often, until it begins to soften, about 3 minutes. Add zucchini and eggplant and cook, stirring often, just until crisp-tender, about 15 minutes. Stir in tomatoes, garlic, and fennel seeds and cook, stirring occasionally, until vegetables are tender, about 3 minutes. Remove from heat and stir in pasta, 1/2 cup basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Sprinkle steak with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 6 minutes.
  4. Divide pasta mixture and steak evenly among 4 plates. Sprinkle with basil and parsley, if using.
  5. Per serving (1 piece steak and 11/2 cups pasta mixture)

Notes

For a light and delicious vegetarian meal, skip the steak and serve the pasta and veggies on their own.

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