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Parmesan Steak & Sweet Corn

Creamy Parmesan Steak & Sweet Corn Pasta in Under 30 Minutes

This Creamy Parmesan Steak & Sweet Corn Pasta is a delicious, quick meal that brings family together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Bowtie Pasta Feel free to swap for your favorite pasta type.
For the Sauce
  • 1 cup Heavy Cream Can use half-and-half for a lighter option.
  • 1 cup Parmesan Cheese Freshly grated preferred.
  • 3 cloves Garlic Minced.
For the Corn
  • 1 cup Sweet Corn Fresh is ideal, but frozen works.
For the Steak
  • 1 lb Steak (Sirloin, Flank, or Ribeye) Choose based on preference.
For Cooking
  • 2 tbsp Oil Use canola or olive oil.
  • to taste Salt
  • to taste Pepper
  • 1/2 tsp Red Pepper Flakes Optional.
For Garnish
  • 2 tbsp Fresh Parsley Chopped.

Equipment

  • Skillet
  • Pot
  • Measuring cups
  • Measuring spoons
  • Tongs
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Pat the steak dry with paper towels and season with salt and pepper. Sear in a hot skillet for 4-5 minutes per side until medium-rare. Let rest.
  2. In the same skillet, sauté sweet corn over medium heat for 3-4 minutes until caramelized, then add minced garlic and cook for 1 more minute.
  3. In boiling salted water, cook bowtie pasta for 8-10 minutes until al dente. Reserve 1/2 cup of pasta water before draining.
  4. In the skillet with corn, add heavy cream and simmer, stirring in Parmesan until melted. Thin with reserved pasta water if too thick.
  5. Add drained pasta to the sauce and toss to coat. Heat for 2-3 minutes. Adjust seasoning with salt and pepper.
  6. Slice the rested steak thinly and serve over pasta. Garnish with parsley and extra Parmesan.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 72gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Store leftovers separately in the fridge for up to 3 days or freeze for 2 months. Reheat gently, adding cream or milk if needed.

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