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Saturday, July 09 2016

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
Cook pasta according to package directions; drain.
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.
Divide pasta among 4 plates. Top with steak, tomatoes and cheese.
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

Posted by: AT 02:31 am   |  Permalink   |  0 Comments  |  Email
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