Linguine With Spicy Beef and Artichokes

Cooking Light
5 servings (serving size: 1 cup pasta and 1 cup sauce)


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1/2 pound ground round
2 cups low-fat vegetable primavera spaghetti sauce
1 cup water
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper
3 garlic cloves, crushed
1 (14-ounce) can quartered artichoke hearts, drained
5 cups hot cooked linguine (about 10 ounces uncooked pasta)


Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add the spaghetti sauce and the next 4 ingredients (spaghetti sauce through garlic), and stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Stir in artichokes; cover and simmer 2 minutes. Serve meat mixture over linguine.

Created date

September 1997

Nutritional Information

Calories 345
Caloriesfromfat 10 %
Fat 3.8 g
Satfat 1.1 g
Monofat 1.3 g
Polyfat 0.6 g
Protein 20.6 g
Carbohydrate 56.9 g
Fiber 1.7 g
Cholesterol 28 mg
Iron 4.5 mg
Sodium 505 mg
Calcium 65 mg