this recipe scared me when i was done making it because it was so tasteless. i had to fix it, then it ended up being a hit. i added my fixes here (extra salt and i added parmesan cheese). everyone liked it! it makes a lot, so be prepared for leftovers :)
Ingredients
- 16 oz. bag uncooked penne pasta
- 1 cup frozen shelled edamame, thawed
- 4 medium carrots
- 2 yellow summer squash
- 1 medium onion, halved and thinly sliced
- 2 tablespoons butter, divided
- 1 garlic clove, minced
- 3/4 cup heavy whipping cream
- 2 tablespoons prepared pesto
- 1/2 teaspoon salt
- 1/2 cup Parmesan cheese
Directions
- In a large saucepan, cook pasta according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips.
- In a large skillet, saute onion in 1 tablespoon butter until tender. Add the vegetable strips and garlic; saute 2-3 minutes longer or until crisp-tender. Stir in the cream, pesto, salt and remaining butter. Bring to a gentle boil; cook for 2-4 minutes or until sauce is slightly thickened and vegetables are tender.
- Drain pasta and edamame; toss with vegetable mixture. Stir in parmesan cheese. Sprinkle with more cheese if desired.
Mediterranean Steak Pitas
Ingredients
- 1 beef top sirloin steak (1 pound), cut into 1/2-inch cubes
- 1/2 teaspoon Greek seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons Extra Virgin Olive Oil or Canola Oil
- 4 whole pita breads warmed
- 2 medium tomatoes, chopped
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2/3 cup crumbled garlic and herb feta cheese
Directions
- Sprinkle beef with the Greek seasoning, salt and pepper. In a large skillet, saute beef in oil for 4-6 minutes or until no longer pink. Remove from the heat and keep warm.
- Spoon steak over pita breads; top with tomatoes, olives, cheese.
Enjoy.
