Recipe: Spinach & Mushroom Pasta with Seared Steak
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I also wanted to try out my new silverware and steak knives! The folks at Knork sent me a set of their latest (and coolest) Black Titanium flatware for four and a set of their steak knives. ZOMG I’m in love with this stuff!!
The steak knives are amazing. I love when you go to a restaurant and you get a nice heavy steak knife and these fit the bill. The ones I had were flimsy and cheap – and frustrating – they couldn’t cut warm butter. These are wonderful and I look forward to many more steaks in the future.
The Black Titanium flatware is pretty cool as well – they have a lot of different flatware sets on their site but I thought the black were very unique and they are heavy! My husband was surprised by how heavy duty they were! His exact words were, “This is a SERIOUS cereal spoon!”
SIDE NOTE: This flatware is normally $60 per place setting on their site and it’s on sale for $20 on Amazon Prime! So if you’re looking for new flatware – this is a STEAL!!
Here’s this new cut of steak I found at Meijer – it’s a Certified Angus Boneless Chuck Eye and it’s really good. Lots of marbeling so it’s very tender and a lot cheaper than a Ribeye. WINNING!
Medium rare of course and these steak knives cut through it like butta! Always let your steak rest before diving in – at least a few minutes.
And now – I was ready to dig in! While the steak was searing – I started the pasta. Because these steaks were super thick – I popped them in the oven to finish off. OMG – so good! And my fancy new Black Titanium flatware was pretty OMG too!
This pasta is definitely a winner – you saute the mushrooms – then add half & half and parmesan for the sauce – then the spinach – which goes from a huge mound to nothing in about 1 minute. Be sure to add the spinach at the VERY end to keep it from getting too overcooked. This still had a little bite to it. Then you pour the sauce over your cooked pasta and serve it up!
I sliced up all the steak since my brother-in-law is at our house right now – that way everybody could plate up whatever they wanted. The thing with steak is you’ll take a much bigger portion if it’s in one big piece. If you slice it up – people tend to take more realistic portion sizes.
This made enough for the three of us and I had leftovers for lunch for two days! Pretty awesome when you’re eating steak for lunch! 🙂
Spinach & Mushroom Ditalini with Seared Steak
ingredients:
- 1.5 cups ditalini pasta, cooked
- Spinach – 4 cups
- Mushrooms – 8 oz – sliced
- 3/4 cup half and half
- 2 T olive oil
- 1/2 T coarse sea salt
- 1/2 cup Parmesan cheese, shredded
- Pan Seared Steak
instructions:
- Heat skillet and add oil
- When skillet is hot, add mushrooms and saute for 3-5 minutes until browned
- Add half and half, salt and Parmesan – stirring frequently until cheese is melted and sauce begins to thicken
- Add spinach – it will wilt down quickly
- Pour over cooked ditalini pasta and stir together
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