Pasta Picadillo

Recipe Ingredients

12 oz	340g	Uncooked medium shell pasta
		Nonstick cooking spray - as needed
1 lb	454g / 16oz	Lean ground sirloin
2/3 cup	97g / 3.4oz	Finely-chopped green bell pepper
1/2 cup	31g / 1.1oz	Finely-chopped onion
2		Garlic cloves - minced
1		Tomato sauce - (8 oz)
1/2 cup	118ml	Water
1/3 cup	53g / 1.9oz	Raisins
3 tablespoons	45ml	Chopped pimiento-stuffed green olives
2 tablespoons	30ml	Drained capers
2 tablespoons	30ml	Vinegar
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	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.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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