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Penne with beef strips, parsnip & pesto
Penne with beef strips, parsnip & pesto
703kcal Per person
34g Protein
78g Carbs
28g Fat
15g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 1 parsnip
- 8 cherry tomatoes
- 1 tablespoon olive oil (15 ml)
- 3 ounces beef strips (84 g)
- 1 tablespoon pesto (15 g)
- 1 handful arugula (30 g)
Preparing this recipe
- Cook the penne according to the package instructions.
- Cut the parsnip into cubes. Halve the cherry tomatoes.
- Heat the oil in a pan and cook the parsnip cubes for about 5 minutes. Add the beef strips and cook them for 4 minutes until they are done and the parsnip is soft. Stir in the cherry tomatoes and the pesto and heat for another 2 minutes.
- Drain the penne and add it to the pan with the vegetables. Stir everything well together. Finally, stir in the arugula. Season the dish with pepper and salt.
- Serve the penne with beef strips, parsnip and pesto on a plate.
Tip van FitChef
Garnish the pasta with fresh basil.
