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fajita kabob pasta

(1)
dcmlfd avatar
Recipe by
Anne Brennan
@dcmlfd
Amherst, VA

For those who cannot have gluten, replace the pasta with a gluten free product, such as brown rice, gluten-free pasta... Pasta is just a stretcher, the flavor is in the meat, veggies and sauce.

read more
(1)
yield 4 -6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For fajita kabob pasta

  • 1 1/2 lb
    flat iron steak (or skirt or flank)
  • 3 to 4 sm
    zuccini
  • 3 to 4 sm
    yellow squash
  • 2 md
    red onions
  • 1/2 md
    red bell pepper (any color will work)
  • 1/2 c
    olive oil
  • 1 lb
    penne (or other short cut pasta) cooked
  • 3 clove
    garlic
  • 1/2 c
    grape tomatoes, cut in half
  • 1 c
    feta cheese crumbles
  • salt and pepper to taste

How To Make fajita kabob pasta

  • 1
    Rinse and dry steak. Rub with 1 tablespoon of olive oil, then season with 1 envelope of fajita mix. Let marinate at least 2 hours, up to 24 hours.
  • 2
    Cook steak on med high grill (or in skillet over med high) to med, turning a couple of times. Remove to cutting board and let rest 15 minutes. Thinly slice against the grain (as thin as you can without it falling apart).
  • 3
    Cut all veggies (except grape tomatoes) to about 1/2 inch pieces. In large skillet over med heat, cook garlic (minced) until fragrant. Add veggies (except tomatoes) and cook just until starting to get tender. Add remaining seasoning mix and oil.
  • 4
    Mix pasta and steak with skillet contents. Add tomatoes and feta cheese crumbles. Season with salt and pepper to taste. Continue on stove til everything is hot through. Add pasta water to skillet to get consistency you want for the sauce. Serve with a crusty bread and a light salad for a great meal.
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