fajita kabob pasta
(1 RATING)
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.
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prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 1/2 pounds 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 cup olive oil
- 1 pound penne (or other short cut pasta) cooked
- 3 cloves garlic
- 1/2 cup grape tomatoes, cut in half
- 1 cup feta cheese crumbles
- - salt and pepper to taste
How To Make fajita kabob pasta
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Step 1Rinse 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.
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Step 2Cook 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).
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Step 3Cut 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.
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Step 4Mix 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.
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