Saturday, July 2, 2011


Another great pasta dish from EmLoves.

Linguine with Spinach, Beef, & Smoked Almonds in a Lemon Tomato Sauce
  • olive oil
  • 1/2 large onion, chopped
  • 4 cloves garlic, minced
  • 1 pound beef tenderloin steaks, cut into cubes (about 2 cups cubed)
  • 1 pound whole wheat linguine pasta
  • 1 (6 oz) can tomato paste
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can cannelloni beans, drained and rinsed
  • 1 Tbsp herbes de Provence
  • 1 tsp fresh lemon zest
  • 2 Tbsp fresh lemon juice
  • 1 lb fresh baby spinach leaves
  • 1/2 cup smoked almonds (toasted almonds work too), chopped
  • 1/2 cup chopped olives (green & kalamata)
  • 4 oil-packed sundried tomatoes
  • 1/2 cup fresh grated Parmesan cheese
  • salt and pepper
  1. In a large pot, bring water to a boil for pasta.
  2. Heat 1 Tbsp olive oil in a medium pan over medium-high heat for about 2 minutes.
  3. Add onions and sauté until soft.
  4. Season beef with about a tsp each of salt and pepper.
  5. Add beef cubes and minced garlic to pan.
  6. Sauté until beef is slightly browned and garlic is soft.
  7. In a medium bowl, mix together diced tomatoes (with juice), tomato sauce, tomato paste, lemon juice, lemon zest, herbes de Provence, cannelloni beans, and a pinch of salt and pepper.
  8. Pour sauce mixture over beef in pan and stir around, scraping the bottom of the pan as you stir.
  9. Bring sauce to a boil, cover, then reduce heat and simmer for 10-15 minutes.
  10. While sauce is simmering, add pasta to boiling water and cook 8-10 minutes, or until al dente.
  11. Drain pasta and place in a large bowl.
  12. Remove sauce from heat and add to pasta.
  13. Return pan to stove and heat about 1 Tbsp olive oil over medium heat.
  14. Add spinach to pan (one handful at a time) and cook until spinach is wilted.
  15. Sprinkle cooked spinach, chopped almonds, olives, sun dried tomatoes, and Parmesan cheese over pasta and toss.
  16. Serve hot with more Parmesan cheese, if desired.

Garlic Bread Biscuits

  • small Pillsbury Grands! Flaky Layer refrigerated biscuit dough (5 biscuits per can size)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup fresh grated parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  1. Preheat oven to 350
  2. Place biscuit dough on ungreased cookie sheet
  3. In a small bowl, mix together garlic and onion powder then sprinkle on top of biscuit dough
  4. Sprinkle parmesan cheese and mozzarella cheese on top of biscuit dough
  5. Bake for 16 minutes, or until biscuit tops are golden.

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