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Italian Beef with Spaghetti Recipe

Italian Beef with Spaghetti Recipe

Simple, savory and stir-fry fast, this easy entree from Dette Rainwater in Baker, Louisiana adds colorful summer zucchini, tomatoes and a splash of Italian dressing to leftover beef. Fabulous! TIP: For an even faster version, skip the spaghetti and serve as a hearty cold salad.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings

Ingredients

  • 1 small zucchini, cut into 1/4-inch slices
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1-1/2 cups thinly sliced cooked beef sirloin steak
  • 3/4 cup halved cherry tomatoes
  • 1/4 cup prepared Italian salad dressing
  • Hot cooked spaghetti
  • 1 tablespoon grated Parmesan cheese

Directions

  • 1. In a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. Add the beef, tomatoes and salad dressing; cook and stir until heated through. Serve with spaghetti. Sprinkle with Parmesan cheese. Yield: 2 servings.

Nutritional Facts

1-1/2 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Italian Beef with Spaghetti

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MY REVIEW
Reviewed Oct. 12, 2012

"This was really good and super fast. I served it with cheesy garlic bread."

MY REVIEW
Reviewed Jul. 15, 2012

"Super fast - very delicious"

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.