Tri Tip Pasta

Skillet with tri tip rigatoni pasta with spinach and red peppers on a kitchen counter.

Anne Aslanides

Transform leftover tri tip into a satisfying, lightly creamy pasta with this one pot pasta dish.

5 from 4 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings

Calories 533 kcal

Ingredients

8 oz rigatoni or other dry pasta
8 oz tri tip steak leftover/cooked
12 oz roasted red peppers two red peppers
6 oz baby spinach
3 cloves garlic
2 tablespoon butter salted
½ cup heavy cream
½ cup parmesan divided

Instructions

Start water boiling for pasta. Meanwhile, chop tri tip and red peppers into bite sized pieces.
Cook pasta according to package directions. Reserve ½ cup pasta water from cooking.
While pasta cooks, melt butter in a large skillet and add garlic. Once fragrant add red peppers and saute for 2 minutes.
Add cream to skillet and cook another 3 minutes, then add half the parmesan cheese and melt it into the sauce. Once cheese is melted add tri tip and pasta.
Add spinach until mostly wilted add pasta to the skillet and thin sauce with pasta water if needed. Serve warm with remaining parmesan.

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Notes

Recipe is for 4 lunch portions or 2 generous dinner portions.

Add spinach one handful at a time so it doesn't overwhelm the skillet.

Nutrition

Calories: 533kcalCarbohydrates: 49gProtein: 27gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 95mgSodium: 1484mgPotassium: 718mgFiber: 4gSugar: 3gVitamin A: 5140IUVitamin C: 52mgCalcium: 276mgIron: 4mg

Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.

Keyword Leftovers