SNEAKY BEEF AND PENNE SKILLET

By ldelmas

Ingredients

• Makes 4 servings
• 1 1/2 cups reduced-sodium V-8 juice
• 1 1/4 cups frozen bell pepper strips, thawed
• 12 ounces lean ground beef
• 1/2 cup frozen 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
• 1 1/2 cups dry penne pasta
• 1/2 cup shredded low-fat Italian cheese blend

Preparation

Step 1

1. In a food processor, purée the V-8 and bell pepper strips and set aside.

2. 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.

3. Stir in the puréed mixture, 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.