Week 3 - Cavatappi & Steak

Made a wonderful recipe from the Clean Eating magazine last night. So delicious and low in calories. Perfect for a summer supper...

From the July/August 2010 issue, page 39.

Cavatappi with Spinach-Riccota Pesto & Seared Filet Mignon

Spinach has the unique ability to stay green in pesto much longer than an herb such as basil. Pureeing the tender leaves transforms a whole serving of salad greens into just the right amount of sauce. Add just a bit of lean beef and you've got a satisfying meal with completmentary flavors. Remember, they serve creamy spinach at steak houses for a delicious reason!

Ingredients:

• 4 oz whole-wheat cavatappi pasta (or whole-wheat rotini or fusilli pasta)
• 1 clove garlic
• 1/2 cup fresh parsley leaves
• 2 cups fresh spinach
• 1/4 cup part-skim ricotta cheese
• 1 tbsp low-sodium vegetable broth
• 4 oz filet mignon (or lean steak)

Instructions:
One: Cook pasta according to package directions; drain well

Two: In a food processor, combine garlic, parsley and spinach and grind to a paste. Add ricota and broth and process to make a smooth puree. In a large bowl, toss pesto with pasta.

Three: Heat a cast-iron skillet over high heat. When hot, add filet. Sear for about 2 minutes per side, depending on thickness and level of doneness preferred. When well browned and cooked, remove steak to a cutting board. Let stand for at least 3 minutes to allow meat to re-absorb its juices, then slice thinly across the grain. Serve pasta topped with steak strips.

Per 2 cup serving: Calories 334, Total Fat 6g, Sat. Fat 2 g, Carbs 48 g, Fiber 7 g, Sugars 2 g., Protein 23 g.

My notes: Of course, I use organic ingredients whenever possible. And when I eat beef, I really make the effort to find a local source or choose beef that is anti-hormone, anti-biotic free. Because this recipe only calls for 2 oz per person, I feel that paying a higher price for a cruelty free option is fine...the steak I bought for this recipe was $5 and it was the perfect amount for the dish. We also prefer our steak cooked well done. With a filet, this can be difficult...so I butterflied the steak and cooked it that way. It was perfect!

PS: And by the way, I weighed this morning 189.2 Hmmmm....