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Penne with Beef and Arugula Recipe

Penne with Beef and Arugula

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (237)

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Average Rating:

Total Reviews: 237

Showing 51-60 of 237

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  • on June 30, 2009

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    We have been making this at my house regularly since I saw the recipe while watching Giada's show. This is an absolutely fantastic pasta dish that seems to please everyone! It is also great because the left overs are almost better than the original, and you can eat them hot or cold!

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  • on June 25, 2009

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    Great pasta!

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  • on May 31, 2009

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    I made this a few days ago with the Parmesan Popovers from the show, and it was delicious. I was worried my husband wouldn't like it because he is not a fan of vinegar, but he loved it. I did substitute red wine vinegar for the balsamic because I was out of the other. Also, I simply used dried herbs and reduced the amount necessary, rather than use fresh herbs. It was an awesome summery meal, perfect on a warm day.

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  • on May 10, 2009

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    I made this a couple of weeks ago...and it was wonderful! Substituted spinach for the arugula. Today I'm going to make it again...and substitute grilled, skinless chicken for the steak.

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  • on May 08, 2009

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    I made this for my birthday dinner. It was awesome!! I had a friend over and we all loved it including my 15 year old son. I did use spinach instead of arugula, mainly because they were out of arugula at the store I went to. Also I grilled the steak. I will definitely make this again. I'm actually eating the leftovers for breakfast right now.

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  • on April 26, 2009

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    Finally watched my DVR'ed version of this recipe and rushed right out to get the ingredients. I LOVED THIS.

    My family loves a good balsamic on just about anything so that's probably why we all talked about this for hours (please use a good balsamic - it'll make a difference. But it's just a perfect meal - easy to make, easy to serve and easy to eat. Heck, even clean up was easy!

    I bought the steak recommended but next time I'll probably just use a cheaper cut like a flank steak. However, I will be cooking my steaks like Giada recommended from now on - the meat was above and beyond good.

    Rest assured, this is our new picnic food. It's good hot and cold, has a multitude of flavors and is beautiful and that makes this a five star recipe for me.

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  • on April 15, 2009

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    I thought this sounded like a hit....unfortunately, my husband and I didn't care for the sauce. The combo of mustard and balsamic vinegar was too strong. Another reviewer used red wine vinegar....that might be better than the balsamic coupled with the mustard.

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  • on February 27, 2009

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    I used baby spinach and balsamic vinagrette to make this because it is what I had on hand, and it turned out wonderful!! I made it once with the balsamic vinegar but it was a little too strong for the kids. This is a great recipe that the whole family loved!! My husband keeps asking me to make it again!!

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  • on December 14, 2008

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    This is one of my go-to dishes for guests, and it never fails to please. I add in sliced, grilled portobello mushrooms (brushed with olive oil, herbs de provence, salt, and pepper, which really adds to the flavor. I've also made it for vegetarians with only grilled mushrooms and no beef -- not quite as good, but still a crowd pleaser.

    (But I would never cook a NY Strip for 7 minutes per side. I like medium rare -- usually 3 minutes on each side works, plus 5 minutes or so to sit afterwards.

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  • on October 19, 2008

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    I have made this recipe several times now and I now use white balsamic vinegar because it has a lighter flavor. I also serve the arugula on the side with the vinegarette. My husband love the leftovers without the arugula which gets soggy. This is becoming one of our favorite pasta dishes!

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