Steak with ratatouille over tagliatelle
7
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Ratatouille, a super family-friendly medley of vegetables, is a rich and beautiful base for this simple steak and pasta dish. Ready in just 45 minutes, each hearty serving features roasted eggplant, zucchini and tomato. Garlic and fennel seeds are cooked into the mixture for a herby layer with sweet and bitter notes reminiscent of Italian cuisine. The caramelized steak is nicely cut by the tomato sauce and complemented by the savory pasta. For a light and delicious vegetarian meal, skip the steak and serve the pasta and veggies on their own.
Ingredients
Uncooked whole wheat pasta
4 oz, tagliatelle, linguine, or fettuccine
Olive oil
2 tsp
Uncooked onion
1 medium, finely chopped
Uncooked zucchini
2 medium, diced
Uncooked eggplant
1 medium, diced
Tomato
6 medium, diced
Garlic
2 clove(s)
Fennel seeds
1 tsp
Fresh 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
4 spray(s)
Fresh parsley
4 sprig(s), flat-leaf, chopped, for garnish (optional)