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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 313.8
  • Total Fat: 8.6 g
  • Cholesterol: 48.2 mg
  • Sodium: 207.8 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 25.5 g

View full nutritional breakdown of Provolone Pasta with Sirloin and Asparagus calories by ingredient
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Provolone Pasta with Sirloin and Asparagus

Submitted by: MAGPIE_NIGHT


Number of Servings: 4

Ingredients

    1 Tbsp cornstarch
    2 Tbsp shredded parmesan cheese
    1 cup skim milk
    1.5 oz shredded smoked provolone cheese
    6 oz top sirloin beef, sliced thinly
    6 oz whole grain penne pasta
    1 cup asparagus chopped into 1-inch pieces
    Cooking Spray
    1tsp black pepper
    Salt and Pepper to taste for beef

Directions

Preheat oven to 450.
Boil the pasta in water with. During the last 3 minutes of cooking, add the asparagus.

While the pasta is cooking, spray a large skillet with cooking spray. Brown the sliced sirloin with salt and pepper to taste. Remove the beef from the skillet and set aside.

Dissolve 1 Tbsp cornstarch in 2 Tbsp cold water. Mix with 1 cup of skim milk. Pour into skillet and heat to boiling, stirring constantly. Reduce heat to medium and continue to stir until mixture thickens. Add provolone cheese and stir until cheese has melted. Stir in 1 tsp black pepper. Set aside.

Drain the pasta and asparagus and spread in a 9x13 glass casserole dish. Place cooked steak strips evenly over the top of the pasta. Pour cheese sauce evenly over the mixture. Sprinkle with the shredded parmesan cheese. Bake at 450 for 10 minutes or until cheese has melted on top.

Number of Servings: 4

Recipe submitted by SparkPeople user MAGPIE_NIGHT.






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Member Ratings For This Recipe

  • I made this last night for dinner, exactly as directed. It was decent, with the steak being the best part. However, the sauce itself was a little weak and bland. I wanted to be able to give an honest review, so I did not modify ingredients. It would probably have been better with more seasonings. - 2/1/11

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