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Tenderloin Steaks With Gorgonzola And Herbs And Roasted Garlic And Grape Tomato Pasta With Basil And Arugula

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Rachael Ray
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salad low carb nut free memorial day dinner lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings


1 pound penne rigate

2 pints grape tomatoes

8-10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved

3-4 tablespoons extra virgin olive oil (EVOO), plus some for drizzling

Freshly ground black pepper

4 tenderloin steaks, about 1 1/4-inch thick

2 scallions, whites and greens

8-10 fresh sage leaves

A handful of flat leaf parsley

1 cup Gorgonzola cheese crumbles

1 cup grated Parmigiano Reggiano cheese (a few generous handfuls)

1 cup basil leaves (about 20), torn or shredded

2 cups coarsely chopped arugula

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