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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Caprese Pasta and Steak
Makes: 4
servings
Start to Finish
30 mins
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)
- Servings Per Recipe 4,
- cal. (kcal) 695,
- Fat, total (g) 35,
- chol. (mg) 94,
- sat. fat (g) 6,
- carb. (g) 53,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 40,
- vit. A (IU) 1166,
- vit. C (mg) 15,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 125,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 486,
- Potassium (mg) 726,
- calcium (mg) 172,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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