Fajita Kabob Pasta Recipe

No Photo

Have you made this?

 Share your own photo!

Fajita kabob pasta

Anne Brennan

By
@dcmlfd

For those who cannot have gluten, replace the pasta with a gluten free product, such as brown rice, gluten-free pasta... Pasta is just a stretcher, the flavor is in the meat, veggies and sauce.


Featured Pinch Tips Video

Serves:

4-6

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 1/2 lb
flat iron steak (or skirt or flank)
3 to 4 small
zuccini
3 to 4 small
yellow squash
2 medium
red onions
1/2 medium
red bell pepper (any color will work)
1/2 c
olive oil
1 lb
penne (or other short cut pasta) cooked
3 clove
garlic
1/2 c
grape tomatoes, cut in half
1 c
feta cheese crumbles
salt and pepper to taste

Directions Step-By-Step

1
Rinse and dry steak. Rub with 1 tablespoon of olive oil, then season with 1 envelope of fajita mix. Let marinate at least 2 hours, up to 24 hours.
2
Cook steak on med high grill (or in skillet over med high) to med, turning a couple of times. Remove to cutting board and let rest 15 minutes. Thinly slice against the grain (as thin as you can without it falling apart).
3
Cut all veggies (except grape tomatoes) to about 1/2 inch pieces. In large skillet over med heat, cook garlic (minced) until fragrant. Add veggies (except tomatoes) and cook just until starting to get tender. Add remaining seasoning mix and oil.
4
Mix pasta and steak with skillet contents. Add tomatoes and feta cheese crumbles. Season with salt and pepper to taste. Continue on stove til everything is hot through. Add pasta water to skillet to get consistency you want for the sauce. Serve with a crusty bread and a light salad for a great meal.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Southwestern