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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 41-50 of 237

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  • on September 17, 2009

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    So delicious, especially the balsamic vinegar dressing that goes over the top. My boyfriend swore he didn't like balsamic vinegar and I made this for him without telling him what was in it and he loved it. I wasn't crazy about the arugula but other than that, this recipe is delicious.

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  • on August 29, 2009

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    Thank you Giada for an incredible recipe! Everything about this was delicious. I grilled the steak and I didn't have the herb blend to put on the steak so I just used some Italian seasonings. Also, I used 1/2 c of olive oil instead of 3/4 c due to the other reviews plus just to lower the fat content. I served it with oven-fried zucchini. My boyfriend loved it and I was quite proud of myself :-

    Definitely recommended!

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  • on August 26, 2009

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    I had tried Giada's linguene with shrimp and lemon oil last week which was delicious but I had a lot of arugula and parsley left over. I cam across this recipe and was so glad that I was able to use the arugula and parsley again but that it tasted soo good too!! Everyone loved it!! Its great hot or cold too!!

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  • on August 12, 2009

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    There are a few things you can do if the dressing sounds weird -- my first instinct was to put in a tablespoon of brown sugar and cut the olive oil in half. Use white wine vinegar or white balsimic if you like milder, lighter food. simmer the dressing for a couple minutes -- it will take some of the acidic punch out of the mustard and vinegar. Its a great base recipie -- beef, greens, and pasta salad. yum! Its also a great introduction to arugula, which is much loved in other english speaking countries and called more simply "rocket",

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  • on August 07, 2009

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    I was really excited to try this recipe, as I love steak, pasta and dijon mustard. I followed the recipe precisely but it ended up way to greasy for my taste (my family agreed. If I try this again, I will reduce the amount of oil significantly.

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  • on August 05, 2009

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    This was pretty simple to make and the steak was super tender! I'm not a mustard fan, but used it anyway, and it still tasted fantastic. My husband did make a suggestion that I will keep in mind next time. He felt it would taste excellent with chicken instead of the steak.

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  • on July 29, 2009

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    Fantastic dish. You have to like djon mustard though!! I have made this every other week for the past few months. Always a hit... Thanks Giada!

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  • on July 21, 2009

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    Pretty much along the lines of what everyone else has said--this dish is sooo good. it's one of my boyfriend's favorite dishes and it's surprisingly easy to whip up! The combination of flavors is divine and I agree that the leftovers are just as good as the original.

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  • on July 18, 2009

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    I highly recommend this recipe. I have made it several times. I have made a couple minor changes to our tastes.......but that is just a matter of personal preferences.

    I use fresh baby leaf spinach in place of arugula and half balsamic vinegar and half golden balsamic (to me it lightens the taste a little....and I have used the cut of steak that the recipe calls for.......but the last couple of times I have used beef tenderloin, grilling to medium (some pink in center much more expensive but oh, so tender....... I took it last weekend to a pool party..........everyone loved it!! I added some fresh tomato wedges around the side of the bowl for color.

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  • on July 10, 2009

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    My husband and I took this to an outdoor concert for our picnic dinner. I used chicken and it was soooo good. We had some left overs that we both took to work the next day- I heated mine up, my husband ate his cold, and we loved it both ways! He asked me to make it again next week for his lunch. I loved the dijon sauce, delicious. I think next time I'll use a little less olive oil, but it was superb!

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