Fresh Rigatoni with Marinara and Steak

Very Healthy
Health score
59%
Fresh Rigatoni with Marinara and Steak
30 min.
2
1434kcal

Suggestions


Indulge in a delightful culinary experience with our Fresh Rigatoni with Marinara and Steak, a dish that perfectly balances rich flavors and wholesome ingredients. This recipe is not only a feast for the senses but also a healthy option, boasting a health score of 59. With a preparation time of just 30 minutes, it’s ideal for a quick yet satisfying lunch or dinner.

The star of this dish is the tender beef steak, seared to perfection and complemented by a vibrant marinara sauce made from fresh vegetables and aromatic herbs. The rigatoni pasta, with its ridged surface, captures the sauce beautifully, ensuring every bite is bursting with flavor. Topped with freshly grated Parmigiano Reggiano, this meal is a comforting classic that will impress your family and friends.

Whether you’re looking for a hearty main course or a side dish that stands out, this recipe fits the bill. With a caloric breakdown that includes a balanced mix of protein, fats, and carbohydrates, you can enjoy this dish guilt-free. So, roll up your sleeves and get ready to create a delicious meal that’s as nutritious as it is delectable!

Ingredients

  • cups tomato sauce jarred
  • 0.8 cup carrots roughly chopped
  • tablespoon thyme sprigs fresh
  • cloves garlic 
  • servings pepper black freshly ground
  • tablespoons olive oil 
  • servings parmesan grated
  • pound rigatoni 
  • ounce beef tenderloin steaks 
  • tablespoon vegetable oil 
  • cup onion yellow roughly chopped

Equipment

  • food processor
  • bowl
  • frying pan
  • paper towels
  • oven
  • knife
  • pot
  • kitchen thermometer
  • aluminum foil
  • cutting board
  • box grater

Directions

  1. Position the oven rack in the top third of the oven, and preheat oven to 450°F.
  2. Pat the beef dry with a paper towel and season generously on all sides with salt and pepper.
  3. Heat vegetable oil in a small skillet over high heat until smoking.
  4. Place steak in skillet and cook until well-browned on first side, about 2 minutes. Flip and transfer to oven. Roast until steak registers 125° to 130° on an instant read thermometer, 4 to 6 minutes.
  5. Remove the steak to a cutting board, cover loosely with foil, and set aside.
  6. Combine carrot, onion, and garlic in bowl of food processor and pulse until finely chopped, scraping down sides as necessary (about 20 one-second pulses). Alternatively, chop finely with a knife or grate on a box grater.
  7. Heat olive oil in a high-sided sautépan over medium heat until shimmering.
  8. Add vegetables and thyme. Season with salt and pepper, and cook until soft and fragrant, stirring often, for about 8 minutes.
  9. Add the tomato sauce and ½ cup of water. Bring to a boil, reduce to a simmer, and cook for 15 minutes, stirring occasionally.
  10. Bring a large pot of salted water to a boil and cook pasta according to package instructions, reducing cook time by one minute (pasta should still be just short of al dente).
  11. Add the pasta to the sauce, and keeping the pot still over low heat, gently toss the pasta and sauce together until most of the sauce is absorbed, the bottom of the pan is nearly dry, and the pasta is fully cooked.
  12. Pour the pasta out into a serving dish, and top with grated Parmesan. Thinly slice the steak, and arrange it over the top.

Nutrition Facts

Calories1434kcal
Protein19.61%
Fat24.98%
Carbs55.41%

Properties

Glycemic Index
147.42
Glycemic Load
76.45
Inflammation Score
-10
Nutrition Score
52.261739730835%

Flavonoids

Apigenin
0.11mg
Luteolin
1.67mg
Isorhamnetin
4.01mg
Kaempferol
0.65mg
Myricetin
0.14mg
Quercetin
16.45mg

Nutrients percent of daily need

Calories:1433.92kcal
71.7%
Fat:39.72g
61.11%
Saturated Fat:11.18g
69.86%
Carbohydrates:198.3g
66.1%
Net Carbohydrates:184.02g
66.92%
Sugar:20.75g
23.05%
Cholesterol:92.97mg
30.99%
Sodium:1755.83mg
76.34%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:70.17g
140.34%
Selenium:187.45µg
267.78%
Vitamin A:9483IU
189.66%
Manganese:2.71mg
135.27%
Phosphorus:993.04mg
99.3%
Vitamin B6:1.54mg
77.19%
Vitamin B3:14.3mg
71.51%
Zinc:9.45mg
62.99%
Fiber:14.28g
57.11%
Potassium:1979.68mg
56.56%
Copper:1.12mg
56.22%
Magnesium:217.26mg
54.32%
Calcium:521.93mg
52.19%
Vitamin E:7.11mg
47.37%
Iron:8.47mg
47.08%
Vitamin C:33.38mg
40.46%
Vitamin B2:0.6mg
35.38%
Vitamin K:36.81µg
35.06%
Vitamin B1:0.44mg
29.39%
Vitamin B5:2.89mg
28.86%
Folate:105.81µg
26.45%
Vitamin B12:1.41µg
23.58%