Steak Pesto Tortellini Pasta
Steak Pesto Tortellini Pasta for an easy weeknight dinner.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- ½ package 10-ounces Buitoni Three Cheese Tortellini
- 2 tablespoons light olive oil divided
- 8- ounces skirt or strip steak
- Salt and pepper to taste
- 3 cloves minced garlic
- 3 cups packed fresh spinach leaves
- 1 7-ounce container Buitoni Pesto with Basil sauce
- Parmesan cheese for garnish
Bring a large pot of water to boil, lightly salt if desired. Add tortellini and cook 7 minutes, or until al dente. Drain and rinse, set aside.
Meanwhile: Heat 1-tablespoon olive oil in a pan to medium-high heat. Add steak, sprinkle with salt and pepper. Cook 5-7 minutes, stirring often, until browned and internal temperature reaches least 145°. Cut into smaller pieces and set aside. Wipe off pan.
Heat remaining olive oil in same pan to medium heat. Brown garlic for 1 minute then add spinach. Cook until wilted. Stir in cooked tortellini, steak and pesto sauce; heat longer if necessary. Serve with freshly shredded parmesan as garnish.
Calories: 431kcal | Carbohydrates: 7g | Protein: 18g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 56mg | Sodium: 347mg | Potassium: 312mg | Fiber: 0g | Sugar: 2g | Vitamin A: 2670IU | Vitamin C: 9.5mg | Calcium: 189mg | Iron: 1.8mg