Beef And Pasta


Serves: 4
Total Calories: 285

Ingredients

3/4 pound lean ground beef (85% lean)
1 (14 1/2-ounce) can SWANSON vegetable broth
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
1 (8-ounce) jar stewed tomatoes
1 1/2 cups dry medium tube-shaped or corkscrew pasta

Directions:

1. In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.

2. Add broth, Worcestershire, oregano, garlic powder, and tomatoes. Heat to a boil. Stir in macaroni. Reduce heat to low. Cover and cook 10 minutes, stirring often.

3. Uncover and cook 5 minutes more or until macaroni is done and most of liquid is absorbed. If desired, garnish with Parmesan cheese.

EXCHANGES
2 Starch
2 Meat, lean
1/2 Fat

PYRAMID SERVINGS
1 1/2 Starch
1 Vegetable
1 Meat

NUTRITION FACTS
Calories 287
Calories from Fat 101
Fat 11 g
Saturated Fat 4 g
Cholesterol 53 mg
Sodium 654 mg* ( >400 mg)
Carbohydrate 27 g
Dietary Fiber 1 g
Sugars 4 g
Protein 20 g

Recipe provided courtesy of Campbell Soup Company.

Nutritional Facts:

Serves: 4
Total Calories: 285
Calories from Fat: 42

This Beef And Pasta recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.


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