Minute Steak & Lemon Cream Mafalde with Zucchini, Peas & Spinach

Method

1. 1Boil pasta

   • Bring a large pot of salted water to the boil.
   • Add the mafalde pasta.
   • Cook for 3-4 min until 'al dente' or cooked to your liking.
   • Reserve 1 cup of pasta water, then drain the pasta.

2. 2Cook veg

   • Heat a large pan over medium-high heat with a drizzle of olive oil.
   • Add the zucchini cubes.
   • Stir-fry for 1-2 min until starting to soften.
   • Add the peas, half the garlic butter (reserving the rest for the steak) and cook for 1 min more.

3. 3Make sauce

   • Pour in the cream and splash of reserved pasta water.
   • Cook for 2-3 min until slightly thickened.
   • Zest and cut the lemon into wedges.

   Tip: Do not add all the pasta water at this stage - more can be added later to adjust the consistency of the sauce.

4. 4Add pasta

   • Add the pasta and spinach.
   • Toss well to coat for 1-2 min until the spinach has wilted and pasta is coated in the sauce.
   • Season with salt and pepper to taste.
   • Add in the zest and squeeze of lemon juice to taste.

   Tip: Sauce too thick? Add a splash of pasta water to loosen!

5. 5Fry steak

   • Meanwhile, pat the steaks dry with kitchen paper.
   • Heat pan on high heat with a drizzle of oil.
   • Season the steaks with salt.
   • Once very hot, fry the steaks for 30-45 sec on each side until browned.
   • Turn off the heat and add the remaining garlic butter.
   • Flip the steaks to coat.

6. 6Serve

   • Plate up the Minute Steak and Lemon Cream Mafalde with Zucchini, Peas and Spinach!
   • Garnish with parmesan and serve with any remaining lemon wedges.