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Prime Rib Pasta with Broccoli and Cheese

Looking for a way to use leftover beef? This easy dish uses cooked pasta, leftover Prime Rib, sun-dried tomatoes and truffle oil to flavor this speedy dinner perfect for any night of the week.

  • 10
    min
  • 2
    SERVINGS
  • 870
    Cal
  • 43 g
    Protein

Ingredients:

  • 1 pound Cooked (Leftover) Prime Rib, cut into 1/2-inch pieces
  • 6 tablespoons butter, divided
  • 1 tablespoon minced garlic
  • 1 pound penne pasta, cooked
  • 1 pound broccoli, blanched
  • 1/2 cup julienned sun-dried tomatoes
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup beef broth
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup fresh lemon juice
  • 1 tablespoon white truffle oil
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped fresh parsley

Cooking:

  1. Preheat large skillet over medium heat until hot. Add 2 tablespoons butter. When melted add leftover Prime Rib; cook 3 to 5 minutes or until lightly browned.

  2. Add garlic, cook another 1 to 2 minutes or until fragrant. Stir in pasta, broccoli, tomatoes and remaining butter. Add broth, salt and pepper. Cook 2 to 3 minutes more or until warmed through. Drizzle with lemon juice and truffle oil; sprinkle with cheese and parsley before serving.
    Cook's Tip: Drizzle with a little extra truffle oil before serving to enhance the aroma. 
874 CALORIES

0 % *

26.5g SAT FAT

0 % DV **

43g PROTEIN

0 % DV

6 mg IRON

0 % DV

8.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1-1/2 cups: 874 Calories; 513 Calories from fat; 57g Total Fat (26.5 g Saturated Fat; 0.7 g Trans Fat; 2.4 g Polyunsaturated Fat; 19.9 g Monounsaturated Fat;) 147 mg Cholesterol; 1133 mg Sodium; 49.5 g Total Carbohydrate; 6.4 g Dietary Fiber; 6.1 g Total Sugars; 43 g Protein; 0 g Added Sugars; 230.4 mg Calcium; 6 mg Iron; 1144 mg Potassium; 0.1 mcg Vitamin D; 0.6 mg Riboflavin; 16.5 mg NE Niacin; 0.7 mg Vitamin B6; 3.5 mcg Vitamin B12; 461 mg Phosphorus; 8.1 mg Zinc; 60.9 mcg Selenium; 37.8 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Calcium.

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