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.