1 medium zucchini, quartered length-wise and cut unto ¼” slices
½ red bell pepper, chopped
¼ teaspoon ground black pepper
½ cup crumbled gorgonzola cheese
¼ cup fresh chopped parsley
Bring a large pot of lightly salted water to boil. Cook spaghetti according to package directions. Set aside ¼ cup of the pasta water before draining.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat (cast iron or stainless steel works best). Season both sides of the steak with FODY Steak Spice Blend and ¼ teaspoon salt. Cook steak about 4 to 5 minutes a side or until internal temperature has reached 130 degrees F (for medium rare). Remove steak from skillet and let stand 5 minutes. Cut into 1/4” thick strips diagonally against the grain.
Add the remaining 1 tablespoon oil, the butter and FODY Garlic Infused Oil to the same skillet. Reduce heat to medium and sauté the zucchini and red bell pepper for about 8 to 10 minutes, or until tender. Season with the remaining ¼ teaspoon salt and pepper. Add the spaghetti and the ¼ cup pasta water. Toss in ¼ cup gorgonzola cheese.
Serve the spaghetti and veggie mixture topped with the steak slices and remaining ¼ cup gorgonzola and parsley.