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About the Recipe: The vegan rib eye steaks are tender and flavorful with the brown butter pesto glaze. They make a perfect Italian dinner for a special occasion with some crispy mushrooms, colorful pasta salad, and glasses of red wine. Bon Appétit
Cook’s Note: These were so delicious that you will want to prepare four steaks. You can cut up any leftover steaks into smaller pieces and toss it with any leftover pasta salad. This one is a winner!
Spiralized Zucchini Italian Pasta Salad
About the Recipe: Growing up in an Italian neighborhood, I always loved their unique pasta shapes. This recipe uses pasta twists and combines them with swirling al dente zucchini noodles, coated with Italian sun-dried tomato dressing. It’s filled with lots of fresh mini tomatoes, black olives, red onion, and basil. Just add a sprinkle of Parmesan cheese. Perfect for lunch or along with those sizzling grilled steaks.