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Healthy creamy steak penne with golden zucchini, Parmesan, parsley and black pepper

Healthy Creamy Steak Penne with Zucchini & Parmesan

A protein-rich weeknight pasta with seared sirloin, zucchini, whole-wheat penne, and a silky Greek yogurt Parmesan sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 675
Ingredients Equipment Method Notes

Ingredients
  

Steak Penne
  • 12 ounces whole-wheat penne or regular penne
  • 1 1/4 pounds top sirloin steak patted dry
  • 3/4 teaspoon kosher salt divided, plus pasta water
  • 1/2 teaspoon black pepper plus more for serving
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil divided
  • 2 medium zucchini cut into 1/3-inch half-moons
  • 3 cloves garlic minced
  • 3/4 cup 2% milk
  • 1 teaspoon Dijon mustard
  • 1/2 cup finely grated Parmesan plus more for serving
  • 1/2 cup plain Greek yogurt 2% preferred, at room temperature
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh parsley

Equipment

  • Large pot for pasta
  • Large wide skillet
  • Tongs and wooden spoon

Method
 

Instructions
  1. Bring a large pot of salted water to a boil. Cook the penne until al dente. Reserve 1 cup pasta water, then drain.
  2. Season the steak with 1/2 teaspoon salt, black pepper, and Italian seasoning. Heat 1 tablespoon oil in a large skillet over medium-high. Sear the steak to your preferred doneness, working in batches if needed. Transfer to a plate and rest for 5 minutes before slicing against the grain.
    Seared sirloin and zucchini with penne, Greek yogurt, milk, Parmesan, garlic and lemon
  3. Add the remaining oil and zucchini to the skillet. Season with the remaining salt and cook for 4 to 5 minutes, until golden but still firm. Transfer to the steak plate.
  4. Reduce heat to medium-low. Cook the garlic for 30 seconds. Add milk, Dijon, and 1/2 cup reserved pasta water, scraping up the browned bits. Simmer gently for 2 minutes.
  5. Add the drained penne and Parmesan. Toss over low heat until the cheese melts and the sauce coats the pasta, adding more pasta water if needed.
  6. Remove the skillet from the heat. Temper the yogurt with a few spoonfuls of warm sauce, then fold it into the pasta without boiling. Add steak, zucchini, lemon zest, lemon juice, and parsley. Toss gently and serve with extra Parmesan and pepper.

Notes

  • Use freshly grated Parmesan for the smoothest sauce.
  • Remove the skillet from direct heat before adding Greek yogurt to prevent curdling.
  • Cook whole cuts of beef to your preferred safe doneness and rest before slicing.
  • Nutrition is an estimate and varies by pasta, steak cut, and serving size.