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Italian Beef with Spaghetti

 Italian Beef with Spaghetti
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.
2 ServingsPrep/Total Time: 15 min.

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

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.