Caprese Pasta and Steak

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15 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 30 mins
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Caprese Pasta and Steak
Ingredients
8
ounces dried large rigatoni
1/2
cup purchased basil pesto
1
pound flat iron or tri-tip steak, cut into 4 portions
4
roma tomatoes, sliced
4
ounces fresh mozzarella cheese, sliced
 
Fresh Basil Leaves (optional)
Directions
  1. Cook pasta according to package directions; drain.
  2. Meanwhile, remove 2 tablespoon of the pesto and use to brush on steaks. Heat a large heavy skillet over medium heat; add steaks. Cook about 10 minutes or to desired doneness, turning once.
  3. Divide pasta among 4 plates. Top with steak, tomatoes and cheese.
  4. Place remaining pesto in a small microwave safe bowl. Heat on 100 percent power (high) for 20 seconds or until hot, stirring once. Drizzle atop steak/pasta mixture. Top with fresh basil. Makes 4 servings.
Nutrition Facts (Caprese Pasta and Steak)
    Per serving:
  • 695 kcal cal.,
  • 35 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 94 mg chol.,
  • 486 mg sodium,
  • 53 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 40 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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