Directions
- 1Dice red bell peppers, poblanos, jalapeños and one large onion. Season with salt and olive oil. Roast in the oven at 400 for 25 minutes.
- 2Prepare the steak by trimming it lean, dicing it into small pieces and tenderizing it.
- 3Prepare the high protein cream sauce by adding cottage cheese, 1% milk, low fat mozzarella, Parmigiano reggiano, salt and garlic to taste in a blender, and blending until smooth.
- 4Cook the steak over high heat until almost entirely cooked through, then add the roasted veggies. Remove from the heat.
- 5Pour over the cream sauce and mix until it looks well combined.
- 6Add one pound of fully cooked pasta and mix until completely combined.
Ingredients
- 16 oz skirt steak
- 1 salt
- 1 pepper
- 1 garlic powder
- 3 red bell pepper
- 3 poblanos
- 4 jalapeños
- 1 large onion
- 500 g cottage cheese
- 150 g 1% milk
- 40 g low fat mozzarella
- 45 g Parmigiano reggiano
- 448 g pasta
Equipment
ovenblenderfrying pan
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