Fajita Pasta

By lisapearce

Ingredients

• Fajita Pasta
• 1 lb Penne, Mostaccioli or other medium pasta shape, uncooked
• 1 lb lean boneless top round steak
• 1 1/4 cup low-sodium tomato juice, divided
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground red pepper
• 1 tsp vegetable oil
• 1 green bell pepper, seeded and cut into thin strips
• 1 red bell pepper, seeded and cut into thin strips
• 1 cup sliced purple onion
• 1 cup nonfat sour cream
• 1-2 jalapeño peppers, seeded and minced
• Shredded reduced-fat Cheddar cheese (optional)

Preparation

Step 1

1. Slice steak diagonally across grain into 1/4-inch strips. Place steak in zip-top plastic bag. Add 1/2 cup tomato juice, lime juice, garlic, cumin and ground red pepper. Marinate in refrigerator at least 4 hours.

2. Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.

3. Coat a large skillet with cooking spray; add oil and place over high heat until hot. Add steak and cook 3 minutes or until done. Remove steak from skillet and keep warm. Recoat skillet with cooking spray. Add pepper strips and onion to skillet; sauté until crisp-tender.

4. When pasta is done, drain well. Place in a large bowl. Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice. Toss. Salt and pepper to taste. Serve immediately.

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe (10.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 500.93
Calories From Fat (28%) 138.85
% Daily Value
Total Fat 15.18g 23%
Saturated Fat 6.39g 32%
Cholesterol 62.6mg 21%
Sodium 100.42mg 4%
Potassium 510.85mg 15%
Total Carbohydrates 63.44g 21%
Fiber 4.19g 17%
Sugar 3.87g
Protein 24.73g 49%

Tips
If desired, sprinkle with shredded reduced-fat Cheddar cheese.

Source
Source: National Pasta Association
Web Page: http://www.ilovepasta.org/recipes.html
Copyright: Copyright © 2007 National Pasta Association