Fajita Pasta

Submitted by SarahBeth

"From the National Pasta Association -- good when I am having a Mexican craving but I don't want to gorge on all the extra rice and beans! Prep time does not include mainade time which is 4 hours."

 

• Ready In: 50mins
• Ingredients: 14
• Yields: 1 pasta dish
• Serves: 6

ingredients

• 453.59 g penne pasta, uncooked
• 453.59 g lean boneless top round steak
• 295.73 ml tomato juice, divided
• 59.14 ml lime juice
• 2 garlic cloves, minced
• 2.46 ml ground cumin
• 2.46 ml ground red pepper
• 4.92 ml vegetable oil
• 1 green bell pepper, seeded cut into thin strips
• 1 red bell pepper, seeded and cut into thin strips
• 236.59 ml sliced onion
• 236.59 ml nonfat sour cream
• 1-2 jalapeno pepper, seeded and minced
• shredded reduced-fat cheddar cheese (optional)

directions

1. Slice steak diagonally across grain into 1/4-inch strips. Place steak in zip-top plastic bag. Add 1/2 cup tomato juice, lime juice, garlic, cumin and ground red pepper. Marinate in refrigerator at least 4 hours.
2. Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.
3. Coat a large skillet with cooking spray; add oil and place over high heat until hot. Add steak and cook 3 minutes or until done.
4. Remove steak from skillet and keep warm.
5. Recoat skillet with cooking spray.
6. Add pepper strips and onion to skillet; sauté until crisp-tender.
7. When pasta is done, drain well. Place in a large bowl. Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice.
8. Toss. Salt and pepper to taste. Serve immediately.
9. If desired, sprinkle with shredded reduced-fat Cheddar cheese.

Reviews

[Lorrie in Montreal]

Made for holiday tag. I loved the cumin in this recipe.Gotta add the cheese, People! Mmmm yumyum!