Happy What’s for Dinner? Wednesday! Since starting “What’s for Dinner? Wednesday,” we’ve made one chicken dish and one fish dish. Tonight we’re cooking up something completely different: Pasta with Spinach-Ricotta Pesto and Seared Filet Mignon*. Usually pesto is made with basil. This recipe uses spinach as the main green leaf in the pesto sauce. Pureeing the spinach leaves allows you to enjoy a greater amount of the vegetable without all of the volume. Your body will thank you for the extra vitamin C, folate, and beta-carotene.
*recipe originally from the July/Aug 2010 edition of Clean Eating
Here’s what you’ll need to make the recipe for you and one lucky guest:
4 oz of whole-wheat pasta (you can pick the variety)
1 clove garlic
½ c fresh parsley leaves
2 cups fresh spinach
1/4c part-skim ricotta cheese
1 tbsp low-sodium vegetable broth
4 oz filet mignon (or other lean steak)
How to put it all together:
1. Cook your pasta of choice according to the directions on the package. When it’s done, be sure to drain your pasta well. Set the pasta aside in a serving bowl.
2. In a food processor, combine your garlic, parsley, and spinach until you have created a paste. Next, add the ricotta and vegetable broth and continue to process the mixture until you have a smooth puree. This is your pesto! Toss your pasta with your pesto sauce.
3. Heat a cast-iron skillet over high heat. When it’s hot, add your steak. Sear the steak for about 2 mins per side (your actual cook time will depend on the thickness of the filet and the level of doneness you prefer).
4. Allow the steak to stand on a cutting board for 3 mins so it can re-absorb its juices.
5. Slice your steak and arrange it on top of your pasta.