Wednesday, July 31, 2013

What's for Dinner? Wednesday

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.
6.  Enjoy!

Are you planning on trying this dish? Let us know your thoughts on our menu choice and what you think by posting in the comments below: