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Fusilli With Curried Beef and Cauliflower

Yield 4 servings (serving size: 1 cup pasta and 1 cup meat mixture)

Ingredients

  • 1 cup no-salt-added beef broth
  • 1/2 cup plain fat-free yogurt
  • 1 tablespoon cornstarch
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1/2 pound lean, boned sirloin steak, cut into 1/2-inch cubes
  • Cooking spray
  • 4 cups small cauliflower florets
  • 1/2 cup water
  • 1 cup frozen green peas, thawed
  • 4 cups hot cooked fusilli (about 8 ounces uncooked twisted spaghetti)

Nutrition Information

  • calories 389
  • caloriesfromfat 16 %
  • fat 6.8 g
  • satfat 2 g
  • monofat 3.2 g
  • polyfat 0.8 g
  • protein 25.3 g
  • carbohydrate 54.9 g
  • fiber 5 g
  • cholesterol 38 mg
  • iron 4.8 mg
  • sodium 419 mg
  • calcium 106 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl; stir well with a whisk. Set aside.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add meat, and sauté 5 minutes or until browned. Remove from skillet, and set aside. Wipe skillet dry with paper towels. Coat skillet with cooking spray; place over medium heat until hot. Add cauliflower; sauté 3 minutes. Add water; cover, reduce heat, and simmer 4 minutes. Return meat to skillet; stir in broth mixture and peas. Bring to a boil; cook 2 minutes, stirring gently. Serve over pasta.