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| 8 x ca. 30 g | Linguine or Spaghetti; Or.. Thin Spaghetti, uncooked |
| 2 Esslöffel | vegetable oil |
| 1 mittel | onion finely chopped |
| 1/2 | Red bell pepper; seeded, ribs removed, & julienned |
| 1/2 | Green bell pepper; seeded, ribs removed, & julienned |
| 1 x ca. 450 g | Top round steak thinly sliced, cut into thin strips |
| 1/4 Teelöffel | cumin |
| 1 Teelöffel | salt |
| 29 x ca. 30 g | Jar spicy red pasta sauce |
| 4 x ca. 30 g | Monterey Jack cheese shredded |
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Prepare pasta according to package directions, drain. Meanwhile, in a large nonstick skillet, heat vegetable oil. Add onion and bell pepper slices and saute over medium heat until wilted, about 5 minutes. Add beef and saute, stirring constantly, until brown. Remove from heat and transfer to a 9 x 13 x 2-inch baking dish. Add pasta and mix.
In a microwave-safe dish or a medium-size saucepan, heat pasta sauce. Pour over pasta, beef and vegetables and mix. Top with cheese and bake at 400 degrees F for a minute or two, just long enough to melt the cheese.
Serves 8 to 10
Each serving provides: 385 Calories; 27.2 g Protein; 34.2 g Carbohydrates; 18 g Fat; 47.5 mg Cholesterol; 815 mg Sodium. Calories from Fat: 42%
with permission)
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