Tricolor Pasta with Peppers and Tomatoes
Tricolored pasta, a rainbow of fresh veggies like bell peppers and zucchini, sweet corn, salty olives, chunks of cheese, tender pieces of beef in a tomato, basil and lime sauce.
Ingredients
- 1½ pounds Flat Iron steak
- 12 ounces Tricolored Rotini pasta
- 1 medium Green bell pepper diced
- 1 medium Red bell pepper diced
- 1 medium Orange or Yellow bell pepper diced
- 1 medium Zucchini diced
- 2 medium/large Tomatoes diced
- 1 cup Cubed cheddar cheese about 4 ounces
- 1 cup Frozen sweet corn kernels
- ½ cup Sliced olives
- 1 Tablespoon Fresh lime juice
- 2 teaspoons Dried basil
- 2 ½ teaspoons Salt divided
- 1 teaspoon Fresh cracked Black pepper divided
- 1 Tablespoon Cooking oil
Instructions
- Slice the steak into thin slices (about ¼ inch). Toss with 1 Tablespoon oil, 1½ teaspoons salt and ½ teaspoon fresh cracked black pepper.
- Heat a large cast iron or heavy bottom frying pan until hot. Add the steak in a single layer (you'll have to do multiple batches) cook 2-3 minutes per side or until done to your preference. Transfer to a dish and repeat until all the meat is cooked. Let rest a few minutes then cut into bite sized pieces.
- Cook the pasta according to package directions, drain and discard the water. Add the pasta back to the pot.
- Heat a clean frying pan over high heat until hot. Coat the bottom with oil. Add the peppers and zucchini, cook 1-2 minutes or just until they develop a little color. (Don’t cook longer then a couple minutes or they will be over cooked by the time you’re done). Add the tomatoes and lime juice, reduce heat to medium/high and cook uncovered (stirring occasionally) for 6-10 minutes or until the tomatoes have broken down and become saucy.
- Add the steak, veggies and the rest of the ingredients to the pasta, toss to combine. Serve warm.