Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light September 1997

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Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

389 calories; calories from fat 16%; fat 6.8g; saturated fat 2g; mono fat 3.2g; poly fat 0.8g; protein 25.3g; carbohydrates 54.9g; fiber 5g; cholesterol 38mg; iron 4.8mg; sodium 419mg; calcium 106mg.
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