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Ingredients
US|METRIC
- 1/3 cup olive oil
- 1 1/4 pounds beef tenderloin
- 9 ounces cherry tomatoes (halved)
- 1 pound farfalle pasta
- 3 ounces pitted black olives
- 1/4 cup basil pesto
- 2 teaspoons lemon zest
- 1/4 cup fresh basil leaves (torn)
- 27 ounces ricotta cheese (crumbled)
Directions
- Heat 1 tbsp oil in a large frying pan. Cook beef to your liking then set aside, covered, to keep warm. Add tomatoes to pan and cook, stirring occasionally, until just softened.
- Meanwhile, cook pasta in boiling salted water until just tender. Drain then add to tomatoes along with remaining oil, olives, pesto, lemon zest and basil. Toss to combine.
- Slice beef thickly. Serve pasta topped with beef and ricotta.
NutritionView More
850Calories
Sodium7% DV160mg
Fat72% DV47g
Protein84% DV43g
Carbs21% DV62g
Fiber12% DV3g
| Calories850Calories from Fat420 |
| % DAILY VALUE |
| Total Fat47g72% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium160mg7% |
| Potassium700mg20% |
| Protein43g84% |
| Calories from Fat420 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber3g12% |
| Sugars4g8% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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