Thursday, January 01, 2004
Categories:
Italian/Entree
Yield:
12 servings, 1 cup each
Ingredients:
3/4 lb. 93% fat-free ground beef1 C. sliced celery
1 C. chopped onion
1/2 C. chopped green pepper
1 1/2 tsp. (3 cloves) minced garlic
1 jar (27.5 oz.) fat-free spaghetti sauce
2 cans (14.5 oz. each) 99% fat-free beef broth
1 can (11.5 oz.) spicy and hot vegetable juice
2 C. water
1 tsp. sugar
1/2 tsp. pepper
1 pkg. (16 oz.) frozen mixed vegetables
6 oz. (2 cups) dry penne rigate pasta
Directions:
Brown ground beef in a large Dutch oven. Drain, rinse and return to pan. Add celery, onion, green pepper and garlic. Continue to cook until onion is clear. Add spaghetti sauce, broth, vegetable juice, water, sugar and pepper. Simmer 15 minutes. Stir in vegetables and return to a boil. Add pasta and simmer 10 minutes or until pasta is tender.
Nutrition Facts:
174 calories, 27g carbohydrate, 11g protein, 2.6g fat, 1.0g saturated fat, 17mg cholesterol, 4.3g dietary fiber, 574mg sodium
Source:
Original recipe by Janet Potts, RD, LD