Steak Alfredo

Real prep time: 20 minutes
Serves: 2
Side dish suggestions: french rolls, vegetable salad

Supplies:

• Large pot
• Colander
• Large skillet

From the freezer:

• 1 lb petite sirloin
• 8 asparagus spears (I buy the frozen bagged kind - easy!)

From the pantry:

• 8 oz pasta - whole wheat or semolina - linguine, spaghetti, or fettucine
• 2 tbl olive oil
• Kosher salt
• Alfredo sauce (I like Five Brothers garlic alfredo)

Fresh:

• 10-12 button mushrooms

Preparation:

1. Up to one day in advance or just before cooking, slice steak into thin strips. Slice asparagus in 1/2 inch pieces diagonally. Slice mushrooms. Store steak in separate bowl from vegetables, covered, in refrigerator.
2. Cook pasta al dente according to package directions.
3. Meanwhile, heat 1 tbl olive oil in large skillet over medium high heat. Add asparagus and mushrooms. Sprinkle with 1/2 tsp salt. Saute for two minutes or until mushrooms begin to wilt. Remove vegetables from skillet (put them right back in the bowl!).
4. Add remaining 1 tbl olive oil to skillet. Cook steak strips 1-2 minutes, until no pink is showing. Be careful not to overcook. Thin strips will cook through quickly.
5. Add vegetables back to pan. Pour in alfredo sauce. Add 1/2 tsp salt and black pepper to taste. Heat through and serve over pasta.

Approx. calories: 500 per serving