Beef and Red Pepper Angel Hair Pasta

Beef and Red Pepper Angel Hair Pasta

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From: Diabetic Living Magazine

In this quick dinner recipe, beef strips are served with a mixture of peppers, onions, tomatoes and goat cheese, and served atop a bed of angel hair pasta. If you're new to goat cheese give it a try—a little goes a long way in adding richness and a flavorful tang to recipes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 10 ounces beef sirloin steak or boneless beef top round steak
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 teaspoons canola oil
  • 1 medium red sweet pepper, seeded and chopped
  • 1 medium onion, chopped
  • 1 medium tomato, seeded and chopped
  • ½ cup shredded, peeled sweet potato
  • 3 cloves garlic, minced
  • 1 ounce goat cheese (chèvre), cut into small pieces
  • 5 ounces whole-grain angel hair pasta or angel hair pasta
  • 4 medium green onions, thinly sliced
  • 2 tablespoons fresh parsley leaves (optional)

Preparation

  • Prep

  • Ready In

  1. Trim fat from beef. Thinly slice beef across the grain into bite-size strips; sprinkle with ¼ teaspoon each of the salt and pepper. Set aside.
  2. Prepare sauce: In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add sweet pepper, onion, tomato, sweet potato, garlic, and remaining ¼ teaspoon salt and black pepper to skillet. Cook, stirring frequently, for 10 to 15 minutes or until vegetables are very tender. Transfer mixture to a food processor. Pulse several times or until mixture is finely chopped but not smooth. Stir in goat cheese.
  3. Meanwhile, prepare pasta according to package directions; drain. Return pasta to saucepan. Add pepper mixture to pasta; toss to mix.
  4. In the large nonstick skillet heat remaining 2 teaspoons oil over medium-high heat. Add steak strips and green onions to hot skillet. Cook for 3 to 5 minutes or until steak is browned, stirring occasionally.
  5. To serve, arrange pasta in shallow bowls. Top with beef mixture and, if desired, sprinkle with fresh parsley leaves.

Nutrition information

  • Serving size: ¾ cup pasta, ¼ cup vegetable mixture, ½ cup meat mixture, and ½ tablespoon parsley
  • Per serving: 335 calories; 11 g fat(3 g sat); 5 g fiber; 34 g carbohydrates; 26 g protein; 39 mcg folate; 55 mg cholesterol; 5 g sugars; 3,966 IU vitamin A; 50 mg vitamin C; 71 mg calcium; 4 mg iron; 405 mg sodium; 577 mg potassium
  • Nutrition Bonus: Vitamin C (83% daily value), Vitamin A (79% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 2 vegetable, 1½ starch, 1 fat

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