Mimi knows that there is nothing better in the busy summertime than a quick and easy recipe designed to feed the troops, and this one is sure to delight every member of the family with a combination of pasta and proteins and just the right amount of crunch and flavor to suit any pallette.
Mimi's Pasta Surprise
2 cups uncooked whole wheat penne pasta
2 beef tenderloin steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon lemon pepper
1 table spoon bacon bits
5 ounces fresh baby spinach (about 6 cups), coarsely chopped
2 cups grape tomatoes, halved
1/3 cup prepared pesto
1/4 cup chopped walnuts
1/4 cup crumbled Gorgonzola cheese
Cook pasta according to package directions.
Meanwhile, sprinkle steaks with salt and lemon pepper.
Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Drain pasta; transfer to a large bowl.
Add spinach, tomatoes, pesto and walnuts; toss to coat.
Cut steak into thin slices.
Serve pasta mixture with beef; sprinkle with cheese and bacon bits.
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