NUTRITION

SERVINGS

INGREDIENTS

4 oz Top sirloin steak

1 oz Dry whole wheat fettuccine

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the fettuccine according to package directions until al dente.

• 2

  While pasta cooks, season the steak with half the salt and pepper.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the steak for 3-4 minutes per side until browned and cooked to your liking.

• 4

  Remove steak from the pan, let it rest for 5 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce heat to low and sauté minced garlic for 30 seconds until fragrant.

• 6

  Stir in the Greek yogurt, parmesan cheese, remaining salt, pepper, and spinach until the spinach wilts and the sauce is smooth.

• 7

  Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed to reach a creamy consistency.

• 8

  Top the pasta with the sliced steak and garnish with fresh parsley before serving.