Corned Beef Notta Pasta
We used all the ingredients in a Reuben to make this flavorful dish. It’s surprisingly simple to prepare and a wonderful way to use leftover corned beef.
1/2-16 oz box (8 oz) Notta Pasta Linguine
2 tablespoons olive oil
1 lb sliced corned beef, cut into bite size pieces
1 lb sauerkraut, rinsed and squeezed dry
1/2 cup Russian dressing
1 cup shredded Swiss cheese
Salt and fresh cracked pepper Directions
Put a large pot of salted water on to boil.
Add oil to a large skillet over a medium heat.
Add corn beef and sauerkraut.
Cook, stirring occasionally, until heated through.
Meanwhile, boil Notta Pasta according to box directions.
Drain and rinse briefly.
Toss pasta with dressing and add to skillet.
Sprinkle corned beef mixture with Swiss cheese and toss to combine.
Salt and pepper to taste and serve.
15 minutes Courtesy of Notta Pasta I'm just sayin'.