Ingredients
- 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
Instructions
- 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.