One Pot Fettuccine Alfredo with Spinach, Steak, and Cherry Tomatoes
One Pot Fettuccine Alfredo with Spinach, Steak, and Cherry Tomatoes
Servings: 4 servings
Calories: 634kcal
Ingredients
- 340 g fettuccine
- 1 cup pasta water
- 1 lb steak I used 2 1/2 lb striploins
- 2 tbsp steak spice
- 2 tbsp butter
- 1 tbsp chopped garlic
- 2 tbsp flour
- 2 cups milk 2%
- 1/2 cup grated parmesan
- 2 cups cherry tomato tomatoes halved
- 1 bunch baby spinach stems removed
- salt and pepper
- 1 tbsp lemon juice
- 1 large onion minced
- parsley fresh chopped for garnish
Instructions
- Cook the pasta to just below package instructions, reserving 1 cup of the water when straining. The pasta will finish cooking in the sauce so you want them to be less than al dente.
- Season both sides of the steak with the steak spice and set aside for at least the amount of time you cooked the steaks, then slice into strips
- In a large pan heat vegetable oil on high heat until shimmering, add 1 tbsp butter and move around until fully melted
- Add the steaks to the pan and fry 3 minutes per side, remove from the pan and set aside
- Add the remaining butter and the onions to the pan and saute on medium-high for 1 minute, then add the garlic and saute for another minute
- add the lemon juice and 1/2 cup pasta water, then scrape the pan for 30-60 seconds.
- Reduce the heat to medium-low and add the milk, stirring to combine. Allow to simmer for 1 minute
- stir in the parmesan, once absorbed add the tomatoes, spinach and other half cup of pasta water. Cover and cook on medium-low for 8-10 minutes.
- Once the spinach has fully wilted, fold in the steak and pasta, cover and cook 1-2 minutes
- Serve garnished with fresh parsley
Nutrition
Calories: 634kcal | Carbohydrates: 43g | Protein: 47g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 129mg | Sodium: 1631mg | Potassium: 772mg | Fiber: 3g | Sugar: 9g
