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Cook pasta according
to package directions. Bowties take a bit longer to cook than most pasta,
so get that pot going while you prep the veggies. In a medium bowl, combine
ITALIAN SALAD DRESSING BASE with water, let stand a few minutes. Whisk
with 2 tsp. olive oil and 1 tsp red wine vinegar. When pasta is cooked,
drain and rinse briefly, shake well to get rid of excess water, and toss
with the dressing. Remove the ends from the zucchini, and peel strips
of the skin off so about half is left. Cut the onion, zucchini and bell
pepper into 1/2 inch wide matchstick pieces. Season the filet on both
sides with PEPPER and SALT, heat 1 tsp. of olive oil over medium-high
heat in a heavy skillet. When the oil is good and hot, add the filet -
it should sizzle. We used a 2 inch thick piece, and cooked it 5 minutes
on the first side, and 4 minutes on the second, yielding a nice medium
rare. If the pan starts to smoke, turn the heat down a bit, but it should
be hot. Remove the steak to a plate and let it rest while cooking the
vegetables. This is also the point where the pasta should be done cooking.
Add 1 tsp. olive oil to the hot pan and add the onions, as they take just
a bit longer to get done. After one minute, add the bell peppers, and
after another minute, and the zucchini. Toss often and cook until crisp
tender and nicely brown, about 3 minutes once the zucchini has been added.
Add the vegetables to the pasta, toss and divide between two serving plates.
Cut the steak thinly across the grain and spread out over the salad. Save
any juices and drizzle over the steak.
Serves 2.
Prep. time: 5 minutes.
Cooking time: 15 minutes.
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