Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.
Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.
Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.
Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.
Nutrition Facts (per serving)
| 579 | Calories |
| 35g | Fat |
| 45g | Carbs |
| 25g | Protein |
