Hearty Vegetable Beef Ragout

By melanieroe

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Nutritional Facts
1-1/2 cups (calculated without cheese) equals 302 calories, 5 g fat (2 g saturated fat), 35 mg cholesterol, 837 mg sodium, 43 g carbohydrate, 7 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

Ingredients

• 4 cups uncooked whole wheat spiral pasta
• 1 pound lean ground beef (90% lean)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
• 1 jar (24 ounces) meatless spaghetti sauce
• 2 cups finely chopped fresh kale
• 1 package (9 ounces) frozen peas, thawed
• 3/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• Grated Parmesan cheese, optional

Preparation

Step 1

Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.

Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until kale is tender. Stir pasta into sauce. If desired, serve with cheese. Yield: 8 servings.