Seared Beef and Roasted Vegetable Penne

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Beef and Roasted Vegetable Penne

YOUR SOLIN GENERATED RECIPE

Seared Beef and Roasted Vegetable Penne

Pan-seared sirloin strips tossed with al dente penne and oven-roasted zucchini and peppers, finished with a drizzle of rich extra virgin olive oil and fragrant toasted garlic.

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NUTRITION

673kcal
Protein
20.2g
Fat
40.1g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

2.4 ounces Penne Pasta

1.4 ounces Beef Sirloin

2.5 tablespoons Extra Virgin Olive Oil

1 cup Zucchini, sliced

0.5 cup Red Bell Pepper, chopped

2 cloves Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini and bell peppers with a small amount of the olive oil and roast for 20 minutes until tender and slightly caramelized.

  • 3

    Cook the penne in a large pot of boiling salted water until it reaches an al dente texture, then drain and set aside.

  • 4

    Season the beef strips with salt and pepper, then sear in a hot skillet with a touch of oil until perfectly browned on all sides.

  • 5

    In the same skillet, warm the remaining olive oil over medium-low heat and sauté the minced garlic until it is golden and fragrant.

  • 6

    Add the cooked pasta, roasted vegetables, and seared beef to the skillet, tossing well to coat every ingredient in the garlic-infused oil.

  • 7

    Season with additional salt and pepper to taste and serve immediately while hot.

Seared Beef and Roasted Vegetable Penne

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Beef and Roasted Vegetable Penne

YOUR SOLIN GENERATED RECIPE

Seared Beef and Roasted Vegetable Penne

Pan-seared sirloin strips tossed with al dente penne and oven-roasted zucchini and peppers, finished with a drizzle of rich extra virgin olive oil and fragrant toasted garlic.

NUTRITION

673kcal
Protein
20.2g
Fat
40.1g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

2.4 ounces Penne Pasta

1.4 ounces Beef Sirloin

2.5 tablespoons Extra Virgin Olive Oil

1 cup Zucchini, sliced

0.5 cup Red Bell Pepper, chopped

2 cloves Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini and bell peppers with a small amount of the olive oil and roast for 20 minutes until tender and slightly caramelized.

  • 3

    Cook the penne in a large pot of boiling salted water until it reaches an al dente texture, then drain and set aside.

  • 4

    Season the beef strips with salt and pepper, then sear in a hot skillet with a touch of oil until perfectly browned on all sides.

  • 5

    In the same skillet, warm the remaining olive oil over medium-low heat and sauté the minced garlic until it is golden and fragrant.

  • 6

    Add the cooked pasta, roasted vegetables, and seared beef to the skillet, tossing well to coat every ingredient in the garlic-infused oil.

  • 7

    Season with additional salt and pepper to taste and serve immediately while hot.