| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Meats | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Lean boneless sirloin steak |
| 1/4 | t | Coarsely ground black pepper |
| Vegetable cooking spray | ||
| 1/4 | t | Crushed red pepper |
| 2 | Cloves garlic, minced | |
| 14 1/2 | oz | Whole tomatoes, 1 can |
| undrained and chopped | ||
| 1 | c | Tightly packed torn spinach |
| 2 | c | Hot cooked fettuccine, 4 |
| ounces uncooked | ||
| 2 | T | Grated Parmesan cheese |
INSTRUCTIONS
Trim fat from steak, and slice steak diagonally across grain into thin strips. Sprinkle with black pepper; set aside. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add red pepper and garlic; saute 30 seconds. Add steak, and saute 2 minutes. Add tomatoes; cook 2 minutes. Add spinach; cook 2 minutes or until spinach wilts. Yield: 2 servings (serving size: 1 cup steak mixture, 1 cup fettuccine, and 1 tablespoon cheese). Per serving: 541 Calories; 9g Fat (15% calories from fat); 39g Protein; 74g Carbohydrate; 73mg Cholesterol; 198mg Sodium NOTES : Spoon beef mixture over fettuccine, and sprinkle with cheese. Recipe by: Cooking Light, Nov/Dec 1994, page 184 Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 524
Calories From Fat: 76
Total Fat: 8.4g
Cholesterol: 66.8mg
Sodium: 443.8mg
Potassium: 546.7mg
Carbohydrates: 73.1g
Fiber: 4.2g
Sugar: 5g
Protein: 39.3g