Serving Size | ½ of recipe |
Calories | 517 |
Total Fat | 20 g |
Saturated Fat | 4.5 g |
Sodium | 469 mg |
Total Carbohydrate | 48 g |
Dietary Fiber | 2 g |
Protein | 36 g |
Servings | 2 |
Ingredients | Measures |
---|---|
Linguini | 4 ounces |
Olive oil | 2 teaspoons + 1 tablespoon |
Top-loin strip steak | ½ pound |
Salt | ¼ + ¼ teaspoon |
Freshly ground black pepper to taste | |
Garlic clove, thinly sliced | 1 |
Wild mushrooms (eg, crimini or shiitake), cleaned and sliced | 6 ounces |
Low-sodium beef broth | 8 ounces |
2 teaspoons cornstarch mixed with 4 teaspoons water |
Exchanges
4 lean meats; 2.5 starches; 2 fats; 1 vegetable
Side Suggestions: Butternut Squash Soup
Look for fresh, refrigerated version of this soup in your grocery store.
Side Suggestions: Zucchini
Heat 2 teaspoons olive oil over medium-high heat in a nonstick pan. Add 1 sliced zucchini, sprinkle with ¼ teaspoon salt and fresh pepper to taste. Sauté for 3-5 minutes, until soft and slightly browned.