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Beef and Portobello Pasta

1 cup dried whole-grain small shell macaroni
1 pound extra-lean ground beef
1 medium portobello mushroom, stem trimmed, cut into 3/4-inch cubes (about 1 cup)
1 cup chopped onion
1 medium garlic clove, minced
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 8-ounce can no-salt-added tomato sauce
1/2 cup water
1 medium dried bay leaf
1 teaspoon sugar
1 teaspoon dried Italian seasoning, crumbled
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes (optional)


Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. Meanwhile, in a large nonstick saucepan, cook the beef, mushroom, onion, and garlic over medium-high heat for 8 to 10 minutes, or until the beef is browned on the outside and the mushroom and onion are soft, stirring occasionally to turn and break up the beef. Drain if necessary. Wipe the skillet with paper towels. Return the drained mixture to the skillet. Stir in the remaining ingredients. Bring to a simmer over medium-high heat. Reduce the heat to medium low and cook for 15 minutes, stirring occasionally. Stir in the pasta. Cook for 2 to 3 minutes, or until heated through. Discard the bay leaf before serving the dish. (Per serving) Calories: 309 Total fat: 6.5g Saturated: 2.5g Trans: 0.5g Polyunsaturated: 1.0g Monounsaturated: 2.5g Cholesterol: 62mg Sodium: 108mg Carbohydrates: 35g Fiber: 5g Sugars: 8g Protein: 31g Calcium: 66mg Potassium: 855mg 1 1/2 starch 3 vegetable 3 lean meat

Source: www.epicurious.com