PEPERONCINI STEAK WITH CAPELLINI AND ASIAGO CREAM SAUCE
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
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