Steak Pasta Primavera

Pasta Primavera
Not all pasta is created equally. Well, actually it is, but then it’s processed, stripped of the majority of its nutritional value and has a pound of cream dumped  on top it and is then called cuisine. **cough** Olive Garden.

Whole wheat pasta has much more vitamins and fiber than its lighter component. Also, it has a much lighter taste and doesn’t give you that heavy gut feeling when you’re done eating. 

whole wheat pasta
Ingredients: Whole wheat shells (any whole wheat pasta will work), .87 lb of round steak, bunch of asparagus, bunch of carrot sticks, 1/4 onion, sliced mushrooms, 1 clove of garlic, Parmesan cheese to taste

Directions: Boil water, add pasta and sliced carrots. Taste to check if soft.

Steak with Veggies
Slice veggies. Cut up raw meat separately. Add garlic, mushrooms and onion to heated pan. Once browned, add meat. Once sufficiently cooked, add asparagus and tomatoes. 

Once pasta is in colander and dryer, add garlic powder, salt and pepper. In large bowl, combine pasta, meat, and veggies. Once mixed together, add about 2 tablespoons of olive oil and mix. Add a bit of Parmesan cheese to taste. 

Steak Pasta Primavera
Pasta tends to get a bad reputation for its heavy carb content. But it can be indulged in as long as it’s portion controlled. This recipe perfectly shows how to balance out good carbs with plenty of protein and veggies.  

Pesto Steak Spaghetti Squash

Pesto Steak Spaghetti Squash
Spaghetti squash is the answer to your pasta craving. While a bit thicker, it has a similar consistency to angel hair pasta and can be prepared just as many ways. The problem is, people tend to think the direct opposite of this blog’s purpose: I’m eating healthy, so all I can eat my squash with is bland, old tomato sauce.

WRONG! Truth is, tomato sauce (at least to this blogger) is kinda boring without the heartiness of pasta and flavor of Parmesan. So, we will be creating a variety of spaghetti squashes that are anything but bland and ordinary, starting with this one.

Spaghetti Squash
Ingredients: 2 Spaghetti Squashes (feeds 5-6), 2 bell peppers, 1 yellow onion, 3 6-ounce steaks (round used here, if looking for a leaner cut, go with sirloin). 

Pesto: Bunch of Basil, Parmesan cheese (go with the block, not the pre-grated), handful of walnuts (pine nuts are traditional, but cashews or walnuts work about the same), half clove of garlic, 2 tablespoons of olive oil, salt & pepper to taste

Directions: Half the spaghetti squashes down the middle and deseed. IMPORTANT: Lightly dust the inside with salt. This is crucial to remove moisture and prevent a soggy squash (horrible). Bake at 350 for 45- 60 minutes. Allow to cool. Use fork to remove squash “meat” into a bowl.

Pesto
Pesto: Blend all pesto ingredients in food processor. Check that final product is moist enough. If not, add a little more olive oil and reblend. 

Steak Stir Fry
Steak/Veggies: stir-fry onions and peppers in pan. After cubing steak, add to pan. We did not heavily season or marinade the steak because the pesto will  do the talking. Lightly season with garlic powder, salt, and pepper. Cook for about 20 minutes. Test steak to make sure it is to liking (do NOT overcook). 

Chewy Steak=Ruined Meal.

Pesto Steak  Spaghetti Squash
The meal is full of flavor and will make to forget about pasta, carbs, and that you are eating healthy altogether.