Sneaky Beef and Penne Skillet

By carvalhohm

Ingredients

• 1 1/2 cups reduced-sodium V-8 juice
• 1 1/4 cups bell pepper,chopped
• 12 ounces lean ground beef
• 1/2 cup diced onion
• 1 tablespoon jarred minced garlic
• 1 (14-ounce) can no salt petite diced tomatoes
• 1/2 cup canned pumpkin
• 1 teaspoon dried basil
• 1 teaspoon brown sugar
• 1/2 teaspoon salt (optional to taste)
• 1/2 teaspoon black pepper
• 3/4 cup penne pasta, cooked
• 1/2 cup shredded low-fat Italian cheese blend

Details

Servings 4
Adapted from marlenekoch.com

Preparation

Step 1

Spray a large non-stick skillet with cooking spray and place over medium heat. Add the ground beef, onion, and garlic and cook for 8 to 10 minutes.

Stir in the vegetable juice, green pepper, tomatoes, pumpkin, basil, brown sugar, salt, and pepper and bring to a boil. Add the pasta, cover, reduce heat to low and cook for 23 to 25 minutes or until pasta is tender, stirring occasionally (add 1 to 2 tablespoons of water toward the end of cooking, if necessary).

4.  Uncover the pan, sprinkle the cheese over pasta mixture and cover once again for 1 to 2 minutes or until cheese is melted.

Makes 4 servings

Per Serving (1¾ cups):
Calories 330