Recipe by Cooking Light September 1997

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Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

345 calories; calories from fat 10%; fat 3.8g; saturated fat 1.1g; mono fat 1.3g; poly fat 0.6g; protein 20.6g; carbohydrates 56.9g; fiber 1.7g; cholesterol 28mg; iron 4.5mg; sodium 505mg; calcium 65mg.
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