Quick Beef and Parmesan Pasta
A quick dinner doesn’t mean you default to take-out! Stock beef-friendly ingredients in your pantry for satisfying from –scratch suppers in a snap! Sampling tonight: Quick Beef and Parmesan Pasta.
Quick Beef and Parmesan Pasta
- Cook 1/2 lb fusilli pasta in boiling salted water (this uses 2-1/2 cups [625 mL] fusilli pasta).
- In large skillet, heat splash of olive oil over medium-high heat, add 2 cloves minced garlic, half red onion, thinly sliced; cook until softened.
- Add cooked pasta, some leftover slivered medium-rare roast beef, baby spinach leaves, slivered sundried tomatoes and grated Parmesan cheese.
- Drizzle with more olive oil, season with salt and pepper.
Makes 4 servings.
Pantry Pointers:
- Convenience Key: Make Easter’s (or Sunday night’s) roast beef dinner do double duty. Leftover roast beef is the ultimate convenience food!
- Flavour Hit: Cheeses that pack a flavour-punch are perfect partners for Canadian beef. Parmesan is perfect or try a bold blue, aged Cheddar or gutsy Gorgonzola.