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Pan-Seared Beef and Autumn Veggie Pasta

This one-pan dish combines tender beef with seasonal vegetables and pasta, delivering a hearty meal perfect for an October evening.

One-pan
Prep 15m · Cook 45m · Total 1h
0 ingredients

As the leaves change and communities gather for meals, this dish reflects the joy of shared meals, reminiscent of cultural celebrations where families unite over hearty fare. The vibrant colors of the autumn vegetables symbolize the richness of collaboration and creativity, much like the cultural impact seen in the arts and music today. This recipe connects the warmth of home-cooked meals with the spirit of togetherness nurtured through shared stories and experiences. Inspired by The Abdication of Congress and Sea Otters and Museums Are Feeling Taylor Swift’s Midas Touch.

Instructions

  1. Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
  2. Add the beef strips and season with salt and black pepper. Sear for about 3-4 minutes until browned, then remove the beef from the pan and set aside.
  3. In the same pan, add another tablespoon of olive oil. Sauté the onion and garlic until translucent, about 3 minutes.
  4. Add the carrot, zucchini, and bell pepper, cooking for an additional 5 minutes until the vegetables are tender.
  5. Meanwhile, cook the pasta according to package instructions until al dente, then drain.
  6. Return the beef to the pan, add the cooked pasta, and drizzle with the remaining olive oil. Toss everything together and heat through for 2-3 minutes.
  7. Serve hot, garnished with fresh parsley.