Penne Pasta, Beef, and Sun-Dried Tomatoes

I collect more recipes than I should. Eventually, I end up with a pile of magazines, pages torn from magazines, scribbled notes, and computer print outs that must be addressed before they can get organized and conquer my kitchen. I collect recipes that later on, when I’m sorting, I can’t figure out why I would have kept them. Seriously, what am I going to do with a recipe for candied beets? My pile was getting a bit unruly, so I spent some time yesterday culling the herd and writing down the few that actually made the second cut onto recipe cards. I have a real soft spot for pasta, especially when it’s part of a recipe that doesn’t take much of my time. I found such a recipe in my pile and thought I’d share it.

Penne Pasta, Beef, and Sun-Dried Tomatoes

Ingredients
1 1/2 cups (6 oz) uncooked penne pasta
1 lb boneless beef sirloin steak, cut into strips
1/2 tsp peppered seasoned salt
1/2 cup sun-dried tomatoes in oil, drained and cut into strips
2 tbsp oil reserved from the tomatoes
1/4 cup sliced green onions
1 jar (6 oz) marinated artichoke hearts, drained
2 tbsp chopped fresh parsley

Directions
Cook and drain pasta. Meanwhile, spray a 12″ skillet with cooking spray. Add beef to the skillet, sprinkle with peppered seasoned salt, and cooked 2 to 3 minutes, stirring occasionally, just until brown. Stir in tomatoes, 1 tbsp oil, and onions. Cook 1 to 2 minutes, stirring frequently, until heated through. Stir in the artichoke hearts, pasta, and remaining oil. Cook 1 to 2 minutes, stirring constantly, until heated. Sprinkle with parsley.

Relax and enjoy.

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