Ingredients

• beef top round shoulder steak (London Broil)- 2-3 lbs
• pesto sauce- 1 8oz. jar
• green beans, fresh- 1 lb, washed and trimmed
• grape tomatoes- 1 pint, sliced lengthwise in halves
• zucchini- 1, sliced into ½-inch slices
• squash- 1, sliced into ½-inch slices
• balsamic salad dressing- ½ cup
• shredded Parmesan cheese- ½ cup (4 oz.)
• spaghetti pasta- 1 lb
STAPLES
Vegetables:
• minced garlic- 1 tbspn
• olive oil- 2 tablespoons
Spaghetti:
• olive oil- ¼ cup
• minced garlic- 1 tbspn
• crushed red pepper flakes (optional)

Instructions

Steak
1. Heat oven to Broil
2. Use hands to rub pesto sauce on steak covering top, bottom and sides completely, then place on broiling pan
3. Cook on middle rack, turning once, until brown, approximately 7-9 minutes each side depending on desired doneness
4. Let steak stand about 10 minutes before slicing into thin slices to serve
Vegetables
5. Line baking sheet with aluminum foil so foil is longer than baking sheet
6. Place green beans in the center of foil
7. Top green beans with tomatoes, zucchini, squash and garlic
8. Drizzle vegetables with olive oil
9. Fold foil over vegetables and fold sides up pressing together at top to form a cocoon
10. Cook alongside steak or bake at 425º until vegetables are tender, approximately 15 minutes, then transfer to serving bowl
11. Drizzle balsamic dressing over vegetables and toss, then garnish with Parmesan cheese
Spaghetti
12. Boil spaghetti in salted water until tender
13. Before draining pasta, use glass measuring cup or coffee cup to scoop out a cup of the cooking water
14. Drain pasta
15. Transfer pasta to serving bowl
16. Pour cooking water over the top followed with olive oil, garlic and red pepper flakes (optional); then toss