why make this recipe
Steak Penne with Zucchini is a delicious and satisfying dish that combines tender steak, fresh zucchini, and creamy pasta. It’s perfect for a weeknight dinner or a special occasion. The rich flavors of garlic and parmesan cheese come together beautifully, making it a favorite for both adults and kids alike. Plus, it’s quick to prepare, which means you can spend less time in the kitchen and more time enjoying your meal.
how to make Steak Penne with Zucchini
Ingredients :
- 12 oz penne pasta
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 1-2 zucchini, sliced into half-moons
- Salt
- Black pepper
- Garlic powder
- Italian seasoning
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1/2 cup reserved pasta water (optional)
- Optional: parsley, red pepper flakes, extra parmesan
Directions :
- Cook the pasta: Bring a pot of salted water to a boil and cook the penne until al dente. Remember to reserve 1/2 cup of that starchy goodness for later! Drain and set aside.
- Sear the steak: Season those steak bites generously with salt, black pepper, garlic powder, and Italian seasoning. In a large skillet over medium-high heat, add olive oil and let it get hot. Sear the steak pieces for about 3–5 minutes until they’re beautifully browned and cooked to your liking. Remove from the pan and set aside.
- Sauté the zucchini: In the same skillet, toss in the butter and let it melt. Add the zucchini slices and cook them until they’re tender with a lovely golden edge. Then stir in the minced garlic and sauté until you can smell that delicious aroma.
- Make the garlic butter cream: Pour in the heavy cream and let it come to a gentle simmer. Allow it to reduce slightly before adding the parmesan cheese, stirring until the sauce is silky smooth. Taste and adjust the seasoning with more salt and pepper if needed.
- Bring it all together: Toss the cooked penne into the skillet, making sure every piece is coated. Add the steak back into the pan and mix gently. If the sauce is looking a bit thick, add a splash of that reserved pasta water for a luxurious finish.
- Garnish and serve: Serve it up hot and top with freshly chopped parsley, a sprinkle of red pepper flakes, and extra parmesan if you’re feeling indulgent. Enjoy every creamy, garlicky bite!
how to serve Steak Penne with Zucchini
Serve Steak Penne with Zucchini hot, right out of the skillet. It’s great to enjoy on its own, or you can pair it with a simple side salad or garlic bread for a complete meal. Add some extra parmesan and a sprinkle of red pepper flakes for an added kick!
how to store Steak Penne with Zucchini
To store leftovers, allow the dish to cool and place it in an airtight container. Keep it in the refrigerator for up to 3 days. When you’re ready to eat, reheat it on the stove or in the microwave until warmed through. If it seems too thick, add a splash of water or milk to loosen it up.
tips to make Steak Penne with Zucchini
- Use high-quality steak for the best flavor and tenderness.
- Don’t overcook the zucchini; aim for a slight crunch.
- Feel free to adjust the amount of garlic and seasoning based on your taste.
- If you like a little heat, add more red pepper flakes or even some diced jalapeños.
variation
You can easily customize this recipe by adding other vegetables like bell peppers, mushrooms, or spinach. For a lighter option, try using chicken instead of steak or replace heavy cream with a lighter cream or milk substitute.
FAQs
Can I use a different type of pasta?
Yes, you can use any pasta you like! Try farfalle, fusilli, or even whole wheat pasta for a healthier choice.Is this recipe suitable for meal prep?
Yes, Steak Penne with Zucchini can be a great meal prep option. Just store it in individual portions and reheat as needed.What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or use a plant-based creamer for a lighter version. Adjust the cooking time accordingly for desired thickness.
Steak Penne with Zucchini
Ingredients
Pasta and Steak Ingredients
- 12 oz penne pasta
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces Use high-quality steak for best flavor.
- 1-2 zucchini, sliced into half-moons Don’t overcook; aim for a slight crunch.
Seasonings and Sauces
- Salt
- Black pepper
- Garlic powder
- Italian seasoning
- 2 tbsp olive oil For searing the steak.
- 3 tbsp butter For sautéing the zucchini.
- 4 cloves garlic, minced
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 3/4 cup grated parmesan cheese Add more for serving if desired.
- 1/2 cup reserved pasta water (optional) Use to adjust sauce consistency.
- Optional: parsley, red pepper flakes, extra parmesan For garnish and added flavor.
Instructions
Cook the Pasta
- Bring a pot of salted water to a boil and cook the penne until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Sear the Steak
- Season the steak pieces generously with salt, black pepper, garlic powder, and Italian seasoning.
- In a large skillet over medium-high heat, add olive oil and sear the steak for about 3-5 minutes until browned. Remove from the pan and set aside.
Sauté the Zucchini
- In the same skillet, melt butter and add zucchini slices, cooking until tender and golden. Stir in minced garlic and sauté until fragrant.
Make the Garlic Butter Cream
- Pour in heavy cream and bring to a gentle simmer. Reduce the cream slightly, then add parmesan cheese, stirring until smooth.
- Taste and adjust seasoning with more salt and pepper if needed.
Combine Everything
- Toss the cooked penne into the skillet, coating well. Add the steak back and mix gently.
- If the sauce is thick, add reserved pasta water to achieve desired consistency.
Serve
- Serve hot, garnishing with chopped parsley, red pepper flakes, and extra parmesan if desired.