Serves: 1

Steak, Courgette & Olive Pasta

FG 9 | CC 15

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Steak, Courgette & Olive Pasta

Quick and easy, enjoy this filling yet light meal

  • 200 g lean rump steak
  • Salt and black pepper
  • 125 g pasta twirls
  • Spray oil
  • 200 g courgettes (sliced)
  • ¼ tsp garlic paste (or to taste)
  • 175 g tomatoes (roughly chopped)
  • 10 pitted green olives (cut in half)
  1. Cut the steak into small strips across the grain and season with salt and pepper.
  2. Start to cook the pasta in lightly salted boiling water.
  3. Spray a non-stick pan with oil and heat.
  4. Add the courgettes and cook over medium heat until softened and starting to brown.
  5. Add the steak strips, garlic paste and chopped tomatoes.
  6. Stir-fry about 3 minutes until steak is cooked and tomatoes have softened.
  7. Stir in the olives.
  8. Drain the pasta and stir into the mixture in the pan.
  9. Season to taste.

Optional: Add 3.5 Checks for a 125ml glass of Prosecco