12 ounces grilled beef steak, cut into slices
1 cup uncooked gemelli or corkscrew pasta
2 cups fresh sugar snap peas
1 cup grape or teardrop tomatoes , cut in half
Salt and pepper
2 teaspoons fresh grated lemon peel
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
Cook pasta according to package directions. During last 2 minutes of cooking time, add sugar snap peas; drain.
Whisk Dressing ingredients in small bowl until well blended; set aside.
Combine pasta mixture, tomatoes and steak slices in large bowl. Drizzle pasta mixture with dressing; toss to coat evenly. Season with salt and pepper, as desired.
Recipe adapted from and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons
Nutrition information per serving: 341 Calories; 108 kcal Calories from fat; 12 g Total Fat; 3 g Saturated Fat; 7 g Monounsaturated Fat; 49 mg Cholesterol; 61 mg Sodium; 26 g Total Carbohydrate; 2.5 g Dietary Fiber; 31 g Protein; 3.4 mg Iron; 9.5 mg Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.4 mg Zinc; 30.9 mcg Selenium;