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Linguine With Spicy Beef and Artichokes

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.