Pasta Picadillo from Healthy Diabetic Recipes

Pasta Picadillo Recipe

Recipe Ingredients:

12 oz uncooked medium shell pasta
Nonstick cooking spray, as needed
1 lb lean ground sirloin
2/3 cup finely-chopped green bell pepper
1/2 cup finely-chopped onion
2 garlic cloves, minced
1 can tomato sauce - (8 oz)
1/2 cup water
1/3 cup raisins
3 tbsp chopped pimiento-stuffed green olives
2 tbsp drained capers
2 tbsp vinegar
1/2 tsp freshly-ground black pepper
1/4 tsp salt

Recipe Instructions:

Cook pasta according to package directions, omitting salt. Drain; set aside.

Spray large nonstick skillet with cooking spray. Add beef, bell pepper, onion and garlic. Brown beef over medium-high heat 5 minutes or until no longer pink, stirring to separate beef; drain fat.

Stir in tomato sauce, water, raisins, olives, capers, vinegar, pepper and salt. Reduce heat to medium-low; cook, covered, 15 minutes, stirring occasionally.

Add pasta to skillet; toss to coat. Cover and heat through, about 2 minutes.

This recipe yields 6 (1-cup) servings.

Exchanges Per Serving: 3 Starch, 2 Meat, 1 1/2 Vegetable.

Nutrition Facts: Calories 366; Calories from Fat 13%; Total Fat 5g; Saturated Fat 2g; Protein 23g; Carbohydrates 56g; Cholesterol 43mg; Sodium 568mg; Dietary Fiber 2g.

Comments: Packed with capers, olives and raisins, this hearty dish explodes with flavors typical of Cuban cuisine. Serve over pasta for a delightful twist to the traditional picadillo, which is served over rice.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-20-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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