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Creamy Steak Parmesan Spinach Penne

A hearty and rich dish that combines tender beef, creamy sauce, fresh spinach, and perfectly cooked penne pasta for an uplifting culinary adventure.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 680
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz penne pasta
Meat Ingredients
  • 1 lb sirloin steak, cut into bite-sized cubes For a lighter option, substitute with chicken or shrimp.
Vegetable Ingredients
  • 2 cups fresh spinach Adds nutrition and vibrant color.
  • 5 cloves garlic, minced Essential for flavoring the sauce.
Sauce Ingredients
  • 1.5 cups heavy cream Provides richness to the sauce.
  • 1 cup whole milk Balancing the cream's richness.
  • 1.5 cups freshly grated parmesan cheese Opt for high-quality cheese for maximum flavor.
  • 0.5 tsp Italian seasoning
  • 3 tbsp butter For sautéing garlic and enhancing flavor.
Seasonings
  • to taste Salt
  • to taste Black pepper
  • to taste Garlic powder
  • to taste Smoked paprika
Garnish Ingredients
  • as needed parsley, cracked black pepper, red pepper flakes Optional toppings.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain and set aside.
Preparing the Steak
  1. Season the steak cubes with salt, pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a skillet over medium-high heat and sear the steak bites for 3-5 minutes until browned. Remove from the skillet and set aside.
Making the Sauce
  1. Melt butter in the same skillet, add minced garlic, and sauté until fragrant.
  2. Pour in heavy cream and milk, let it simmer, then stir in parmesan cheese and Italian seasoning until melted.
  3. Add spinach and cook until wilted, seasoning as needed.
Combining the Dish
  1. Add the cooked penne and seared steak back into the skillet, tossing everything until coated in the sauce.
  2. Garnish with parsley, cracked black pepper, and red pepper flakes; serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess.