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Penne with Beef and Arugula Recipe

Penne with Beef and Arugula

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Average Rating:

Total Reviews: 237

Showing 31-40 of 237

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  • on December 24, 2009

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    Had this for the eve of Christmas Eve. Used pesto instead of basil as in Texas we really never have arugala and basil at the same time. Basil is summer and arugala is winter. Also through in some roasted cherry tomatoes. Only used half of the dressing.

    Was excellent and I think well be just as good cold.

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  • on October 26, 2009

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    We make this every week - it's fabulous for dinner and even better as leftovers!

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  • on October 16, 2009

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    This recipe was easy and delicious. I think I actually needed more of the dressing though. Although I didn't use as much olive oil because I was scared after reading all the other reviews, but I found it so super yummy and my husband did too. He even liked bringing it to work the next couple of days.
    Try this recipe out, you will like it!

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  • on October 15, 2009

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    I have never made one of her recipes b/c I'm not a big Italian Food fan. But, saw this episode & it intrigued me. This was surprising pretty good. I will make it again for sure. After reading the reviews, I thought....ok...reviewers say the Balsamic & Dijan is too strong of a taste. I followed her recipe, but used Champagne Wine Vinegarette instead of Balsamic and used level TBL's (to slightly below the top of the TBL for the Dijon and a few splashes more of the olive oil & one small clove of crushed garlic in dressing. VERY TASTY! I also used the Arugula....FANTASTIC! And....I added parmesan cheese to individual servings. Yum. Also: I got a teeny tiny bowl (enough for a 1 bite sampler & made the dressing w/the balsamic & the champagne vinegarette to see which one tasted better w/the pasta dish before I made the dressing to use in the recipe. That way...you don't make it, dump it on, then wish you'd tried another vinegarette. Mmmmmm...Enjoy!

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  • on October 14, 2009

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    I made this recipe and it was excellent. Watch for overcooking the steak, 7 minutes is way too long for medium rare. I cant wait to eat the leftovers....

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  • on October 09, 2009

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    This is an awesome lunch to take to work. However, I would recommend putting in at least twice as much steak-the meat-to-pasta ratio was not close enough.

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  • on October 08, 2009

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    I made this with left over roast beef and it was fabulous. I made the vinagrette...but did not use all of it to dress the pasta. It was delicious.

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  • on October 08, 2009

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    I made this dish last night in less than 30 minutes-it was sooo good!! I took suggestion of previous reviews and simmered the sauce for a few minutes and took it one step farther by sauteing shallots in olive oil, then adding the sauce-it thickened it up nicely. I also used suggestion to cut balsalmic vinegar in half and used white wine vinegar-good suggestion. Additionally, instead of using arugula, i used spinach and sauteed it slightly before putting in dish. ALSO, i added a bit of fresh parmesan cheese-YUM!! try it! I think this dish is a good fall dish and also good for summer too.

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  • on October 05, 2009

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    This is simple to make and its great with leftover steak as well. It is not only good for you its is lite also. Great for picnic or dinner with the family

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  • on September 28, 2009

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    Luckily read a lot of the reviews before I made this and did not overcook my steak. 7 minutes would have KILLED it! Used an electric knife to slice it really thin which worked well. I used white balsamic vinegar in place of regular balsamic and baby spinach in place of the arugula. My husband loved it! I thought it had a very strong tasted, but tasted a little after it had been in the fridge for a few hours and I thought it tasted better chilled. I probably won't make it for company since it seems like it wouldn't appeal to a broad range of people, but I will most likely make it again for my husband.

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