Description

Indulge in a decadent yet easy-to-make Steak Pasta Gorgonzola that combines perfectly cooked steak with creamy pasta, sundried tomatoes, spinach, and a flavorful gorgonzola cheese topping.

Ingredients

Units Scale

Fettuccine Noodles:

8 ounces

Steak:

16-20 ounce sirloin or ribeye, cut into 2-inch cubes

Salt and Pepper

Olive Oil:

1 tablespoon

Reserved Pasta Water

Heavy Cream:

1 cup

Parmesan Cheese:

3/4 cup, shredded

Spinach:

2 cups, torn

Sundried Tomatoes:

1/2 cup (not oil-packed)

Gorgonzola Cheese:

1/2 cup, crumbled

Cracked Pepper

Balsamic Glaze:

1/4 cup

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Instructions

Cook Pasta: Boil a large pot of salted water, add fettuccine and cook until just under al dente. Drain, reserving 2 cups of pasta water.
Prepare Steak: Sear steak cubes in olive oil until medium, then set aside.
Make Sauce: Deglaze the pan with water, add cream and pasta water, simmer. Stir in noodles, Parmesan, spinach, and tomatoes.
Combine: Plate pasta, top with gorgonzola, steak, and balsamic glaze. Serve.

Notes

This recipe comes together quickly, so prep ingredients in advance.
For more flavor, season steak with salt 30 minutes before cooking.

Nutrition

Serving Size: 1 serving
Calories: 740
Sugar: 5g
Sodium: 900mg
Fat: 42g
Saturated Fat: 22g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 52g
Fiber: 3g
Protein: 45g
Cholesterol: 145mg