For quite sometime I have been against pasta or any grain as an addition for dinner. Recently, I discovered that I do eat less if I add a small portion of grains to my meal. Whole Wheat penne is absolutely delicious and tummy friendly (when using correct portion sizes). This beef and pasta recipe tastes and sounds unhealthy, but the lack of butter, oil or cream keeps it guilt free! This just may be one of my absolute favorites- give it a try!
1 red, orange, and yellow bell pepper
2 extra lean beef tenderloins
4.5 oz whole wheat penne
1 basket portobello mushrooms
1 bunch basil
2 tbsp chopped garlic
2 tbsp pumpkin seeds
1 tbsp orange juice
1 tbsp lemon juice
Chop the peppers into cubes. Heavily spray a large pan with Pam Olive Oil cooking spray. Begin cooking the peppers. Season both sides of the beef with a beef seasoning mix, I enjoy Mrs. G’s. Once the peppers have started to become soft, add in the beef. Allow both sides of the beef to brown before chopping the beef up while still in the pan. Meanwhile, follow the directions on the box of penne to begin cooking the pasta. Add the mushrooms to the pan of peppers and beef and season everything with garlic salt. While the beef cooks, begin making the pesto. Using a food processor, add the basil, garlic, pumpkin seeds, orange and lemon juice. Pulse until the seeds are chopped into small pieces. Drain the pasta and place in a mixing bowl. Once the beef is cooked to your desire, add the beef, peppers and mushrooms to the pasta. Finally, spoon the pesto over everything. Enjoy!!
Photo shows dish plus mixed green side salad.