Spanish Spaghetti w/Olives

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 557.0
  • Total Fat: 22.1 g
  • Cholesterol: 53.2 mg
  • Sodium: 600.6 mg
  • Total Carbs: 61.6 g
  • Dietary Fiber: 7.9 g
  • Protein: 22.5 g

View full nutritional breakdown of Spanish Spaghetti w/Olives calories by ingredient
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Introduction

I stole this yummy recipe from Cooking Light. The calorie totals can be reduced if extra lean beef is used. If you have 30 minutes, then you have time to make this and have it on your table on time. I stole this yummy recipe from Cooking Light. The calorie totals can be reduced if extra lean beef is used. If you have 30 minutes, then you have time to make this and have it on your table on time.
Number of Servings: 4

Ingredients

    *Mueller's Whole Wheat Spaghetti, 8 oz
    Olive Oil, 1 tbsp
    Onions, raw, 2 cup, chopped
    Garlic, 2 tsp
    Oregano, ground, 1 tsp
    Pepper, black, .25 tsp
    Saffron, .25 tsp (optional)
    Ground beef, lean, 10 oz
    Black Olives, canned (small-extra large), 6 large
    Sherry, dry, 2 fl. oz
    Capers, canned, 1 tbsp, drained
    Parsley, .25 cup
    *Bertolli Marinara sauce, 1.6 cup
    1/4 tsp crushed red pepper
    1/2 tsp celery salt

Directions

Cook pasta according to pkg directions, omitting salt and fat; drain.
Heat oil in a large skillet over medium-high heat. Add onion to pan; saute' 1 minute. Stir in oregano, celery, salt, red pepper, black pepper, and saffron, if desired. Crumble beef into pan; cook 5 minutes or until beef is browned, stirring to crumble. Stir in marinara sauce, olives, sherry, capers, and 3 tablespoons parsley. Bring to a boil; reduce heat, and simmer 15 min.
Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley. Yield: 4 servings(about 1 3/4 cups each)

Number of Servings: 4

Recipe submitted by SparkPeople user MSMINDYF.

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