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Creamy whole-wheat penne with sirloin steak strips, zucchini, Parmesan, parsley, and black pepper

Healthy Creamy Steak Penne with Zucchini & Parmesan

A balanced 40-minute pasta dinner with lean sirloin, zucchini, whole-wheat penne, Greek yogurt, and Parmesan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Steak Penne
  • 10 ounces whole-wheat penne
  • 1 pound top sirloin steak trimmed and sliced thinly against the grain
  • 1 teaspoon kosher salt divided, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil divided
  • 2 medium zucchini halved lengthwise and sliced into half-moons
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 cup low-sodium beef broth
  • 3/4 cup plain Greek yogurt 2% or full-fat, room temperature
  • 1/2 cup finely grated Parmesan plus more for serving
  • 1 teaspoon Dijon mustard
  • 1/4 cup fresh parsley chopped

Equipment

  • Large pot
  • Large skillet
  • Tongs

Method
 

Instructions
  1. Bring a large pot of salted water to a boil. Cook penne until just al dente according to package directions. Reserve 1 cup pasta water, then drain.
  2. Pat steak strips dry and season with 1/2 teaspoon salt, black pepper, and paprika.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear steak in a single layer for 1 to 2 minutes per side until browned but still slightly pink. Work in batches if needed, then transfer to a plate.
    Steak and zucchini in a skillet beside penne, broth, Greek yogurt, Parmesan, garlic, and herbs
  4. Add remaining oil and zucchini to the skillet. Cook for 4 to 5 minutes until browned and crisp-tender. Stir in garlic, Italian seasoning, and remaining salt; cook for 30 seconds.
  5. Add beef broth and scrape up the browned bits. Simmer for 2 minutes. In a bowl, whisk Greek yogurt, Parmesan, Dijon, and 1/4 cup warm pasta water until smooth.
  6. Add penne to the skillet and remove from direct heat. Stir in the yogurt mixture. Add more pasta water a little at a time until the sauce is silky and coats the pasta.
  7. Return steak and its juices to the skillet and toss gently until warmed through. Taste and adjust seasoning. Garnish with parsley, black pepper, and extra Parmesan.

Notes

  • Slice steak against the grain for tenderness.
  • Bring Greek yogurt close to room temperature and add it off heat to prevent curdling.
  • Reserved pasta water loosens the sauce while helping it cling to the penne.
  • Nutrition is an estimate and varies by ingredient brand and steak trim.