Ingredients
Scale
- 12 oz spaghetti
- 1 lb steak (sirloin or ribeye), sliced into strips
- 1 medium zucchini, sliced into half moons
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tbsp fresh parsley, chopped
Instructions
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Season steak with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a skillet and sear steak strips until browned and cooked to desired doneness. Remove and set aside.
- In the same pan, melt butter and sauté garlic and zucchini until tender.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until smooth and creamy.
- Return steak to the skillet and mix into the sauce.
- Add cooked spaghetti and toss until fully coated.
- Finish with fresh parsley and serve warm.
Notes
- Swap zucchini with mushrooms or spinach for variation.
- Use whole wheat spaghetti for extra fiber.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American