One Pot Fettuccine Alfredo with Spinach, Steak, and Cherry Tomatoes

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One Pot Fettuccine Alfredo with Spinach, Steak, and Cherry Tomatoes

Prep Time5 mins
Cook Time35 mins
Total Time40 mins
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
  • chopped parsley 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
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