INGREDIENTS
3
cut into small 4 inch cubes 1 lb flank steak
8 oz
Baby spinach, fresh leaves
4 oz
Basil, fresh leaves
1/2 cup
Carrots, small
1/2 cup
Corn, kernels
3
Garlic cloves, big
1/2 cup
Peas
1
Shallot, large
2
Yukon gold potatoes
6 cups
Flavorful beef stock
4 oz
Penne rigata
1
Salt and pepper
1 tbsp
Olive oil
4 oz
Queso fresco cheese- diced into
2 cups
Water