Italian Beef and Vegetable Primavera

A delicious and nutritious Italian pasta dish that combines tender slices of beef with vibrant vegetables and aromatic herbs, all served over al dente pasta.

Total time: 30 min

Servings: 6

Calories: 480 per serving

Protein: 30g | Carbs: 62g | Fat: 12g

Ingredients

• 400g beef tenderloin, thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, cut into thin strips
• 2 medium carrots, julienned
• 400g pasta (e.g., linguine or fettuccine)
• 2 tablespoons olive oil
• 1 tablespoon fresh Italian herbs (such as basil, oregano, and thyme), finely chopped
• 1 tablespoon fresh ginger, minced
• 200g mushrooms, sliced
• 100g fresh kale, chopped
• Salt to taste
• Freshly ground black pepper to taste
• Parmesan cheese, freshly grated (optional, for serving)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef and sear for about 2-3 minutes until browned. Remove and set aside.
3. In the same skillet, add the remaining olive oil. Sauté the minced garlic and ginger for about 1 minute until fragrant.
4. Add the sliced mushrooms, bell pepper, and carrots. Cook for 4-5 minutes until they begin to soften slightly.
5. Stir in the chopped kale and Italian herbs, and season with salt and pepper. Cook for another 2-3 minutes.
6. Return the beef to the skillet and mix well with the vegetables. If needed, add a bit of the reserved pasta water to create a light sauce.
7. Add the cooked pasta to the skillet and toss everything together. Adjust seasoning if necessary.
8. Serve the pasta hot, garnished with freshly grated Parmesan cheese, if desired.