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Caprese Pasta and Steak

Makes: 4 servings
Start to Finish 30 mins
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)
  • 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 (g) 125,
  • Cobalamin (Vit. B12) (g) 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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