Pasta Bolognese
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 461.9
- Total Fat: 24.2 g
- Cholesterol: 83.0 mg
- Sodium: 787.6 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 5.1 g
- Protein: 28.5 g
View full nutritional breakdown of Pasta Bolognese calories by ingredient
Introduction
Recipe from Prevention's 400 Calorie Fix (This recipe is actually a little over 400 calories, however)Note - original recipe called for 5 dried porcini mushrooms (I couldn't find any) and no-salt tomato sauce (Couldn't find any in 8oz. can, and store brand was only $0.26! Recipe from Prevention's 400 Calorie Fix (This recipe is actually a little over 400 calories, however)
Note - original recipe called for 5 dried porcini mushrooms (I couldn't find any) and no-salt tomato sauce (Couldn't find any in 8oz. can, and store brand was only $0.26!
Number of Servings: 2
Ingredients
-
# 4 quarts water
# 1 teaspoon extra-virgin olive oil
# 5 dried porcini mushrooms
# 1 heaping cup rotini, small shells, or ziti
# 1/2 pound extra-lean ground beef
# 1 tablespoon finely chopped yellow onion
# 1 teaspoon chili powder
# 1 teaspoon dried basil
# pinch of ground black pepper
# 1 can (8 ounces) no-salt tomato sauce
# 2 tablespoons fat-free ricotta cheese
Directions
1.
In a large pot, combine the water and oil. Bring to a boil over high heat.
2.
Add the mushrooms and pasta. Cook for 10 to 12 minutes, or until the pasta is al dente.
3.
In a nonstick skillet over medium-high heat, combine the ground beef, onion, chili powder, basil, and pepper. Cook, breaking apart the beef, for 6 to 8 minutes, or until the beef is no longer pink. Add the tomato sauce. Bring to a boil. Pour into a large bowl. Add the ricotta and mix.
4.
Drain the pasta and mushrooms. Add to the sauce. Toss.
Number of Servings: 2
Recipe submitted by SparkPeople user WICKEDFLOWER.