Categories: Pasta

Ingredients

• Pasta:
• 2 1/2 lbs. boneless beef top sirloin steaks, cut into 1/2-inch cubes
• 1 lb. fettuccine or linguini, cooked
• 2 tbsp sun-dried tomatoes, chopped
• 2 tbsp balsamic glaze
• Some fresh parsley leaves, chopped
• Marinade:
• 1 1/2 cups Italian dressing
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh lemon juice
• Spinach Gorgonzola Sauce:
• 4 cups baby spinach, trimmed
• 2 cups Alfredo sauce (see recipe)
• 1/2 cup green onion, chopped
• 6 tbsp gorgonzola, crumbled and divided

Directions

1. Cook the pasta and set aside. Mix the marinade ingredients in a sealable container.

2. Marinate the beef in the container for an hour.

3. While the beef is marinating, make the Spinach Gorgonzola sauce. Heat the Alfredo sauce in a saucepan over medium heat. Add the spinach and green onions. Let simmer until the spinach wilts. Crumble 4 tbsp of the Gorgonzola cheese on top of the sauce. Let melt and stir. Set aside the remaining 2 tbsp of the cheese for garnish. Set aside and cover with lid to keep warm.

4. When the beef is done marinating, grill each piece depending to your liking.

5. Toss the cooked pasta and the Alfredo sauce in a saucepan and then transfer to a plate.

6. Top the pasta with the beef, and garnish with balsamic glaze, sun-dried tomatoes, crumbled Gorgonzola and parsley.

7. Serve and enjoy.

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