• Currently 4/5
Prep Time: 15 minutes/Cook Time: 30 minutes
6 oz. dried multigrain rotini pasta
8 oz. fresh asparagus spears, trimmed and cut into 2-in. pieces
1 lb. boneless beef sirloin steak
1/2 of 16-oz. pkg. miniature sweet peppers (about 10 peppers)
1/3 cup canola oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon-style mustard
2 teaspoons honey
2 oz. blue cheese, crumbled
1. Cook pasta according to package directions, adding asparagus the last 2 minutes of cooking.  Drain.  Rinse with cold water; drain again.
2. Meanwhile, heat a grill or grill pan coated with nonstick cooking spray over medium-high heat.  Add beef; cook 8 to 10 minutes or until desired doneness, turning halfway through.  Transfer to a cutting board.  Cover with foil.
3. Coat peppers with nonstick cooking spray.  Grill 5 to 7 minutes or until lightly charred, turning frequently.
4. In
5. In a large bowl whisk together oil, vinegar, mustard, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Thinly slice steak; add to bowl. Add pasta mixture to bowl; toss gently to coat.  Sprinkle with cheese.
Serves 4

Each Serving: 618 cal, 36 g fat, 94 mg chol, 598 mg sod, 39 g carb, 5 g fiber, 35 g pro.
Meal   DinnerDish   Main Dish
Cooking Method   GrilledMain Ingredient   Pasta
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes

Eileen Stalec

Member since Dec 2008

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