This delicious beef dinner can be on the table in under an hour. You'll enjoy the thinly sliced sirloin steak, broccoli and tomatoes served in a creamy spinach sauce over penne pasta.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
50 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, cook penne in a large amount of boiling, salted water according to package directions, adding the broccoli florets for the last 3 minutes of cooking. Before draining the pasta, remove and set aside 1/2 cup of the pasta cooking water. Drain pasta and broccoli and set aside.

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  • Meanwhile, coat a very large nonstick skillet with cooking spray; heat over medium heat. Add onion. Cook for 5 minutes or until tender, stirring occasionally. Transfer onion to a medium bowl and set aside.

  • Place steak strips in a large bowl. Sprinkle with Italian seasoning, salt and pepper. Toss to coat. Add 2 teaspoons of the olive oil to the skillet used for cooking the onion. Heat over medium-high heat. Add the steak strips. Cook for 3 to 5 minutes or until steak strips are slightly pink in the centers, stirring frequently. Add cooked beef strips to the bowl with the onion.

  • Add remaining 2 teaspoons olive oil to the same skillet and heat over medium heat. Add garlic; cook and stir for 10 to 20 seconds or until garlic is just starting to brown. Add tomatoes. Cook for 2 to 3 minutes or until tomatoes are softened. Using the back of a wooden spoon, mash tomatoes slightly.

  • Add drained pasta and broccoli and the reserved pasta cooking water to the skillet with the tomatoes. Cook, uncovered, for 2 to 3 minutes or until heated through. Add the beef and onion mixture, the spinach and half-and-half. Cook and stir for 1 to 2 minutes or until heated through and sauce clings to pasta. Divide pasta mixture among four serving plates. Sprinkle with Parmesan cheese and fresh basil before serving.

Nutrition Facts

426 calories; protein 30.1g 60% DV; carbohydrates 47.9g 16% DV; exchange other carbs 3; dietary fiber 8.9g 36% DV; sugars 8.4g; fat 14.1g 22% DV; saturated fat 4.7g 23% DV; cholesterol 57.3mg 19% DV; vitamin a iu 3429.1IU 69% DV; vitamin c 86.3mg 144% DV; folate 72.6mcg 18% DV; calcium 302.4mg 30% DV; iron 4.5mg 25% DV; magnesium 126.5mg 45% DV; potassium 848.1mg 24% DV; sodium 577.4mg 23% DV.