Trimarni Coaching and Nutrition

Skillet Pesto Steak and Pasta By Joey Mock, RD, LD, CLT This recipe includes your carbs, protein, and fat in a one pot and one skillet meal. Not a red meat eater? Try substituting chicken and chicken broth or tofu and vegetable broth for the steak and beef broth. This dish is very flavorful and the leftovers are delicious!  Ingredients 1 lemon, for zest (2 tsp) and juice (2 Tbsp) 2 tablespoons basil pesto 1 lb. beef steak (such as sirloin or round) ~1 ½ tablespoons butter or olive oil ¼ tsp garlic powder ½ tsp dried parsley ¼ tsp dried basil ¼ tsp dried oregano ~5 oz dry pasta (such as bow tie, rotini, or penne) 8 oz presliced fresh baby portabella mushrooms 6 cloves fresh garlic, minced ½ cup chopped pecans ¼ tsp kosher salt 1 cup reduced sodium beef broth 1 (5-oz) package fresh baby spinach ¼ cup shredded Italian cheese blend Preparation Zest lemon (2 teaspoons) and squeeze for juice (2 tablespoons). Combine pesto, zest, and juice. Coat steak...