Penne with Leftover Beef & Arugula
Prep time: 
Cook time: 
Total time: 
  • 1 lb whole wheat penne pasta
  • 2 lb cooked leftover beef (steak or roast), thinly sliced (you may use fresh, just cook to desired temperature and then slice and saute it for about a minute or two in a pan with two tbsp butter)
  • 2 tbsp butter
  • 4 Cups arugula
  • For the dressing:
  • ¾ cup reserved pasta water
  • ¼ cup Balsamic Vinegar
  • ¾ cup Olive Oil
  • 2 tbsp Dijon Mustard
  • 3 tbsp fresh parsley, chopped
  • Salt & Pepper to taste
  1. First you'll need to bring salted water to a boil over high heat. Add pasta & cook for 8-10 minutes (or until desired texture is reached) and drain while reserving ¾ cup pasta water.
  2. While your pasta is boiling, heat up your leftover meat in a pan over medium heat with your butter. Once butter is melted and meat is hot, remove pan from heat & set aside.
  3. In a small bowl whisk together the balsamic, dijon mustard, parsley and olive oil. Salt & pepper to taste.
  4. When pasta is done, In a large bowl, toss penne with the reserved pasta water & dressing. Add steak & arugula and then season again with salt and pepper if need be.
  5. Serve warm or at room temperature.
Recipe by My Lavender Blues at