Healthy Creamy Steak Penne with Zucchini & Parmesan
A delightful dish that combines whole wheat penne, tender lean steak, and fresh zucchini in a lighter creamy sauce that is rich without being heavy.
Ingredients
Pasta and Main Ingredients
- 12 oz Whole wheat penne or high-protein penne
- 1 lb Lean sirloin steak, cut into bite-sized pieces
- 1 tbsp Olive oil
- to taste Salt and black pepper
- 1 tsp Garlic powder
- 2 medium Zucchini, sliced into half-moons
Sauce Ingredients
- 1 tbsp Butter
- 3 cloves Garlic, minced
- 1 tbsp All-purpose flour
- 1 cup 2% milk
- 3/4 cup Low-sodium vegetable broth
- 1/2 cup Freshly grated Parmesan cheese
- 1/2 cup Reserved pasta water
- 1/2 tsp Italian seasoning
- 1/4 tsp Red pepper flakes (optional)
- 2 tbsp Chopped fresh parsley
Instructions
Cooking Steps
- Season the lean steak pieces with salt, black pepper, and garlic powder. Heat the olive oil in a large skillet over medium-high heat and add the steak. Sear for about 3-4 minutes until browned. Remove from the skillet and set aside.
- In the same skillet, add the zucchini slices and sauté for about 3-4 minutes until they are slightly tender but still crisp. Remove them from the skillet and set aside.
- In the skillet, melt the butter and add the minced garlic. Sauté for about a minute until fragrant. Sprinkle in the all-purpose flour, stirring to combine, and cook for another minute to avoid a raw flour taste.
- Gradually pour in the 2% milk and vegetable broth while continuously whisking to prevent lumps. Bring the mixture to a gentle boil and reduce the heat after thickening. Add the grated Parmesan cheese, stirring until melted and smooth.
- Add the cooked penne, zucchini, and seared steak back into the skillet with the sauce. Toss everything together until well-coated. If necessary, use the reserved pasta water to adjust the sauce consistency.
- Finally, sprinkle with Italian seasoning and red pepper flakes if using. Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Notes
Presentation is key when serving this dish. Top it with extra grated Parmesan and a sprinkle of freshly chopped parsley for a pop of color. Pairs well with garlic bread or a simple salad.
