This renaissance dish will revive your taste buds! We sauté our lean tender flank steak, and garnish it with Tuscan peppers, known as peperoncini, to add a sweet yet mild heat. We serve it over buttery capellini noodles tossed with a hand-made cream sauce that we flavor with Asiago cheese. It doesn’t take Leonardo to know this is a great recipe invention.
Cal 391 /Carbs 3.2 gm /Protein 32.4 gm /Fat 28.2 gm /Sat Fat 15.9 gm /Fiber .1 gm /Sodium 584 mg /Chol 118 mg
Capellini Nutritional Info: Cal 122 /Carbs 23.2 gm /Sugars .1 gm /Protein 4.8 gm /Fat 1 gm /Sat Fat .1 gm /Fiber 0 gm /Sodium 11 mg /Chol 31 mg
Cooking Instructions: Stovetop 15 – 18 minutes