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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 359.2
  • Total Fat: 17.7 g
  • Cholesterol: 56.6 mg
  • Sodium: 408.6 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 5.7 g
  • Protein: 20.7 g

View full nutritional breakdown of Ground Beef Penne Alfredo calories by ingredient
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Ground Beef Penne Alfredo

Submitted by: ANGELAHELWIG

Introduction

My husband Steve recently told me how much he loves Alfredo sauce - something not really healthy - so I decided to try to come up with a lower fat healthier version. I made it with lots of fresh ingredients and reduced fat sour cream, chili powder and capers for a little kick. I liked it and Steve loved it! I will definitely make it again. My husband Steve recently told me how much he loves Alfredo sauce - something not really healthy - so I decided to try to come up with a lower fat healthier version. I made it with lots of fresh ingredients and reduced fat sour cream, chili powder and capers for a little kick. I liked it and Steve loved it! I will definitely make it again.
Number of Servings: 4

Ingredients

    1/2 lb. lean ground beef (8 oz)
    1/2 cup sliced red onion
    1 to 2 tsp minced garlic from jar
    1/4 cup fresh parsley, finely chopped (I use a mini chopper)
    1/4 cup fresh basil, finely chopped
    1 tsp chili powder
    1/4 tsp salt
    1 small tomato peeled and chopped
    8 oz sliced mushrooms
    Approx. 1 cup baby spinach leaves
    1 tbsp capers, drained
    5 tbsp reduced fat sour cream
    1/3 cup grated parmesan cheese (I use a Parmesan/Romano blend)
    5 oz Ronzoni Smart Taste Penne pasta


Directions

Spray non-stick or iron skillet with olive oil cooking spray. Prepare ingredients. Saute ground beef with onion, garlic, parsley, basil, chili powder, a pinch of salt, and chopped tomatoes over medium high heat. Stir in sliced mushrooms, cover skillet and simmer over lowest heat for approximately 45 minutes, Remove lid and simmer for another 15 minutes to reduce liquid. Add baby spinach and capers and stir well until spinach wilts. Add reduced fat sour cream and parmesan cheese and stir until sauce is smooth. Toss mixture with the penne pasta. Makes approximately 4 - 3/4 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ANGELAHELWIG.






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