Picture twirls of golden penne glistening with a silky sheen, bright ribbons of bell pepper and squash nestled beside blushing cherry tomatoes, and seared steak strips with caramelized edges.
Imagine the aroma: garlic blooming in butter, lemon lifting the veggies, and Parmesan melting into a light, glossy sauce—comfort that’s vibrant instead of heavy.
I love this Pasta Primavera with Steak Strips because it bridges seasons and moods: fresh produce meets satisfying protein, perfect for busy weeknights or leisurely Sunday suppers, casual dinners with friends, or a quick “what’s in the fridge” upgrade.
One hectic evening after a long soccer practice, this dish saved us—fifteen minutes of prep, a hot skillet, and my family sat down to something colorful, balanced, and genuinely cheerful.
It’s weeknight-easy yet company-worthy, flexible with whatever vegetables you have, and bright enough to wake up the table.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with seared steak and zesty lemon finish
- Packs colorful veggies for freshness, crunch, and nutrition
- Comes together quickly for an easy weeknight main
- Makes a silky, light sauce using pasta water and Parmesan
- Offers flexible swaps for veggies, pasta shapes, or steak cuts
Ingredients
- 12 oz pasta penne — cook 1 minute shy of al dente (choose bronze-cut for better sauce cling)
- 12 oz flank steak, thinly sliced into strips — slice against the grain (look for good marbling)
- 2 tbsp olive oil, divided — for searing and sautéing (use extra-virgin)
- 1 tbsp unsalted butter — enriches the sauté (fresh, high-fat butter)
- 1 tsp kosher salt, divided — for seasoning layers (use Diamond Crystal if possible)
- 1/2 tsp black pepper, divided — freshly ground for best flavor (medium grind)
- 1/2 tsp garlic powder — boosts savoriness (avoid caking blends)
- 1/2 tsp Italian seasoning — herb backbone (check freshness date)
- 1 small red onion, thinly sliced — sweet bite (choose firm, heavy bulbs)
- 2 cloves garlic, minced — aromatic base (use fresh, not jarred)
- 1 red bell pepper, thinly sliced — color and crunch (pick deeply colored peppers)
- 1 small zucchini, halved and sliced — tender green note (avoid overly seedy)
- 1 small yellow squash, halved and sliced — mellow sweetness (choose small, firm squash)
- 1 cup cherry tomatoes, halved — juicy brightness (ripe, but still firm)
- 1 cup small broccoli florets — crisp-tender texture (uniform bite-size pieces)
- 1/4 tsp red pepper flakes, optional — gentle heat (adjust to taste)
- 1/2 cup grated Parmesan cheese, plus more for serving — nutty finish (use real Parmigiano-Reggiano)
- 1/2 cup pasta cooking water, reserved — emulsifies into a silky sauce (starchy water only)
- 2 tbsp fresh lemon juice — lifts and balances (juice just before using)
- 2 tbsp fresh basil, chopped — fresh herbal aroma (add at the end)
Step-by-Step Method
Boil the Pasta
Bring a large pot of salted water to a boil. Cook penne until just shy of al dente per package directions. Reserve 1/2 cup pasta water before draining. Keep pasta warm. Work ahead by prepping vegetables while water heats. Aim for firm pasta; it will finish in the skillet for ideal texture and sauce absorption.
Season the Steak
Pat steak strips dry thoroughly to promote browning. Toss with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, garlic powder, and Italian seasoning. Coat evenly. Slice against the grain for tenderness. Keep portions separated so they sear, not steam. Set aside while the skillet heats to medium-high.
Sear the Steak
Heat 1 tablespoon olive oil in a large skillet over medium-high. Add steak in a single layer. Sear 2 to 3 minutes until browned but still medium inside. Don’t overcrowd; work in batches if needed. Transfer to a plate with any juices. Keep skillet on the stove for the vegetables.
Sauté the Aromatics
Reduce heat to medium. Add remaining 1 tablespoon olive oil and the butter. Sauté red onion for about 2 minutes until softened and translucent at the edges. Stir in minced garlic and cook 30 seconds until fragrant. Avoid browning the garlic to keep flavors sweet and mellow.
Cook the Vegetables
Add bell pepper, zucchini, yellow squash, and broccoli. Cook 4 to 5 minutes, stirring occasionally, until crisp-tender. Keep heat moderate so vegetables color lightly without steaming. Add cherry tomatoes and optional red pepper flakes. Cook 1 minute until tomatoes just begin to soften and release juices.
Combine Pasta and Steak
Return steak and accumulated juices to the skillet. Add drained pasta. Toss everything together with tongs to distribute vegetables and meat evenly. Keep the pan contents moving to prevent sticking. Maintain medium heat to warm ingredients through without overcooking the steak.
Create the Sauce
Pour in 1/4 to 1/2 cup reserved pasta water and the lemon juice. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss vigorously until the sauce emulsifies and turns glossy, coating the pasta. Adjust with more pasta water for silkiness as needed.
Finish and Rest
Remove from heat. Sprinkle in grated Parmesan and chopped basil. Toss once more to coat and melt the cheese slightly. Taste and adjust salt, lemon, or heat. Let the pasta rest 5 minutes to meld flavors and set the sauce. Serve with extra Parmesan at the table.
Ingredient Swaps
- Pasta: Use any short pasta (fusilli, rotini, farfalle); for gluten-free, swap with GF penne or chickpea/lentil pasta.
- Steak: Substitute sirloin, skirt steak, or rotisserie chicken; for vegetarian, use sautéed mushrooms or crispy tofu/tempeh; for pescatarian, try shrimp.
- Dairy: Replace butter and Parmesan with olive oil and vegan Parmesan or nutritional yeast for dairy-free.
- Veggies: Swap in asparagus, snap peas, green beans, spinach, or mushrooms based on season/availability; frozen broccoli works in a pinch.
- Seasoning: If you lack Italian seasoning, use oregano + thyme + basil; add a splash of white wine instead of some pasta water for depth.
- Citrus/heat: Use white wine vinegar instead of lemon; sub red pepper flakes with a pinch of cayenne or chili oil.
You Must Know
Doneness • If steak looks gray or leaks juice quickly in the pan, spread pieces farther apart and nudge heat up; aim for browned edges with rosy centers in 2–3 minutes. Why: crowding steams.
Visual cue: deep mahogany specks, warm pink interior.
Troubleshoot • When sauce looks dull or dry after tossing, splash in 1–2 tablespoons reserved pasta water and 1 teaspoon olive oil, then toss until it turns glossy. Why: starch + fat emulsify.
Sensory cue: sauce clings in a thin sheen, no puddling.
Flavor Boost • To deepen savoriness, finish with 1 teaspoon lemon zest and another 2 tablespoons Parmesan off heat. Why: aromatic oils + umami pop.
Taste anchor: bright, salty-tangy balance without harsh acidity.
Swap • For a creamier finish without cream, stir in 2–3 tablespoons mascarpone or 1 ounce goat cheese at the end. Why: gentle richness without heaviness.
Visual cue: sauce turns lightly velvety in 30–60 seconds.
Scale • For 6–8 servings, cook steak and vegetables in two batches and combine at the end. Why: preserves browning and crisp-tender veg.
Time anchor: each batch should finish browning within 3 minutes; total active cook stays under 30 minutes.
Serving Tips
- Serve in warm bowls; finish with extra Parmesan, basil ribbons, and lemon zest.
- Pair with a crisp Pinot Grigio or sparkling water with lemon.
- Add garlic bread or focaccia to soak up the silky sauce.
- Include a side salad: arugula, shaved Parmesan, and balsamic vinaigrette.
- Plate steak strips on top for contrast; drizzle good olive oil before serving.
Storage & Make-Ahead
Store leftovers in an airtight container in the fridge for 3–4 days.
For make-ahead, cook pasta 1 minute shy of al dente and keep steak slightly underdone; combine with sauce just before serving.
Reheat gently with a splash of water.
Not ideal for freezing; textures suffer—limit to 1 month if necessary.
Reheating
Reheat gently: Microwave covered with a splash of water, 50% power, stirring once.
Stovetop: add a splash of water or broth (or reserved pasta water if you have it), warm on low, and toss until heated through.
Oven: covered dish at 300°F for 10–15 minutes.
Avoid overcooking the steak.
Nonna’s Sunday Table
Steam curls up like a Sunday blessing as I carry this Pasta Primavera with steak to the table, the lemony gloss catching the light and basil perfume nudging everyone closer. I hear Nonna in my head—“Hot food waits for no one”—so I set the platter down and twirl a forkful for you.
The penne’s silky from starchy water, steak blushing in the middle, vegetables still crisp, Parmesan snow melting into a savory sheen. I squeeze one last ribbon of lemon and tear basil by hand, just like she did.
We pass plates, scrape pans with warm bread, and tilt our heads to catch the garlic-onion sweetness. It’s simple, abundant, and proud—Sunday built into each bite, an invitation to linger and eat well.
Final Thoughts
Ready to dig in? Give this Pasta Primavera with Steak Strips a try tonight, and feel free to tweak the veggies, add extra Parmesan, or splash in a little cream to make it your own.
Frequently Asked Questions
Can I Make It Gluten-Free Without Sacrificing Texture?
Yes—you can. I’d use high-quality gluten-free penne (corn-rice blend), cook it just shy of al dente, then finish in the skillet with starchy pasta water. It stays bouncy, glossy, and wonderfully saucy without compromise.
What Wine Pairs Best With This Pasta?
I’d pour a zesty Italian white—Vermentino or Pinot Grigio. Their citrus snap lifts lemon and herbs, while minerality refreshes veggies. If you crave red, I’d pick Barbera: bright cherry, gentle tannins, mouthwatering acidity, effortless balance.
How Do I Scale the Recipe for a Crowd?
I scale it by multiplying ingredients linearly; for 8, double everything. Use multiple pots, sear steak in batches, undercook pasta slightly, reserve extra pasta water, and finish in a giant skillet, tossing until glossy and fragrant.
Is There a Dairy-Free Alternative to Parmesan?
Yes—use nutritional yeast or dairy-free Parmesan. I’d toss in toasted almond “parm” (almonds, garlic, lemon zest, salt) for nutty bite. I’d also finish with extra-virgin olive oil and basil to keep everything glossy and bright.
Can I Cook the Steak on the Grill Instead?
Yes, you can grill it. I’d season, sear over high heat 2–3 minutes per side to medium, rest, then slice against the grain. You’ll love the smoky char mingling with lemony vegetables and glossy pasta.
Pasta Primavera with Steak Strips
Equipment
- 1 Large pot
- 1 large skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Tongs
- 1 Wooden spoon
- 1 colander
- 1 measuring cup
- 4 Measuring spoons
Ingredients
- 12 ounce pasta penne
- 12 ounce flank steak thinly sliced into strips
- 2 tablespoon olive oil divided
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 small red onion thinly sliced
- 2 clove garlic minced
- 1 red bell pepper thinly sliced
- 1 small zucchini halved and sliced
- 1 small yellow squash halved and sliced
- 1 cup cherry tomatoes halved
- 1 cup broccoli florets small
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/2 cup pasta cooking water reserved
- 2 tablespoon fresh lemon juice
- 2 tablespoon fresh basil chopped
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions, reserving 1/2 cup pasta water before draining.
- Pat the steak strips dry and season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, garlic powder, and Italian seasoning.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the steak strips in a single layer for 2 to 3 minutes until browned but still medium inside, then transfer to a plate.
- Reduce heat to medium, add the remaining 1 tablespoon olive oil and the butter to the skillet, and sauté the red onion for 2 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add bell pepper, zucchini, yellow squash, and broccoli and cook for 4 to 5 minutes until crisp-tender, stirring occasionally.
- Add cherry tomatoes and red pepper flakes and cook for 1 minute until tomatoes just begin to soften.
- Return the steak and any juices to the pan, add the drained pasta, and toss to combine.
- Pour in 1/4 to 1/2 cup reserved pasta water and the lemon juice, season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss until glossy.
- Remove from heat, sprinkle with Parmesan and basil, and toss once more to coat evenly.
- Let rest for 5 minutes to allow flavors to meld before serving.
Notes
