Pasta, in no matter what form, is a genuine work of art. Unfortunately life is busy and I rarely, if ever, have time to make pasta from scratch and I see no reason to since coming across Al Dente brand pasta. With a wide variety from which to choose, you're sure to find one of the many delicious flavors to your liking. I prefer the Three Peppercorn and the Spinach Fettuccine. Using as a base for your meal is quick, easy and delicious. I also like that the pasta isn't as heavy as many of it's counterparts and still chock full of flavor. Below is a simple and satisfying recipe using my two favorite Al Dente pastas. This pasta is one of my favorite leftover dishes and it's versatile. Another option is to use baked chicken in place of the marinated flank steak.
by Rising Wolf Eats
Ingredients:
- 1/2 lb flank steak, marinated (recipe follows)
- 2 Tbs lemon juice
- 1 garlic clove, finely chopped
- 2 cups red wine
- 1 red pepper, finely chopped
- 1 package Spinach or Three Peppercorn Al Dente Fettuccine
- 1/2 red onion, finely chopped and sautéd
- 1 green pepper, finely chopped and sautéd
- 1 yellow pepper, finely chopped and sautéd
- 6 Tbs extra virgin olive oil
- Score flank steak, making cuts in the surface about 1/4 inch deep diagonally across the grain in a crisscross pattern. In large plastic bag or a medium bowl, combine 2 tablespoons of lemon juice, the garlic, 2 cloves garlic , red wine and 1 red pepper. Pour over steak. Marinate, covered, at least 3 hours in the refrigerator.
- Preheat broiler. Remove flank steak from marinate and broil until medium rare, about 5 minutes per side (DO NOT OVERCOOK). Remove from broiler and cut into thick diagonal strips, then again until you have bite-sized pieces; allow to cool.
- Saute onion and peppers in 2 Tbs olive oil and 3 Tbs leftover strained marinade.
- Prepare pasta per directions on bag - very easy and done in 3 minutes!
- Drain pasta and combine with onion mix and steak; mix in remaining olive oil.
