Recipe courtesy of Beef Loving Texans

Cook time: 10 minutes

Servings: 2

6          tablespoons butter, divided

1          pound cooked leftover prime rib, cut into 1/2-inch pieces

1          tablespoon minced garlic

1          pound penne pasta, cooked

1          pound broccoli, blanched

1/2       cup julienned sun-dried tomatoes

1/2       cup cherry tomatoes, halved

1/2       cup beef broth

1          teaspoon salt

1          teaspoon freshly ground black pepper

1/4       cup fresh lemon juice

1          tablespoon white truffle oil

1/2       cup shredded Parmesan cheese

1/4       cup chopped fresh parsley

Preheat large skillet over medium heat until hot. Add 2 tablespoons butter. When melted, add leftover prime rib; cook 3-5 minutes, or until lightly browned.

Add garlic and cook 1-2 minutes, or until fragrant. Stir in cooked pasta, broccoli, tomatoes and remaining butter. Add broth, salt and pepper. Cook 2-3 minutes, or until warmed through. Drizzle with lemon juice and truffle oil; sprinkle with cheese and parsley before serving.

Cooking tip: Drizzle with extra truffle oil before serving to enhance aroma.

Find more recipes to celebrate the season at BeefLovingTexans.com.