Recipes
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Fresh Tomato Basil Pasta
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
1 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
1/2 cup chopped onion
2 cloves garlic, minced
1 (12-ounce) container cherry tomatoes, halved
1/2 cup fresh basil
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. crushed red pepper
8 ounces angel hair pasta, cooked*
1/4 cup grated Parmesan cheese
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
*Reserve 1/4 cup of water from the cooked pasta before draining
Directions
1. Cook ground beef and onion 5 minutes or until meat is browned and onion is tender. Stir in garlic and cook 2 minutes more; drain.
2. Combine cherry tomatoes and next 4 ingredients in a food processor. Pulse just until tomatoes are chopped (do not puree).
3. Add tomato mixture to beef and cook 5 minutes or until heated through.
4. Toss cooked pasta with beef mixture and heat 1 more minute, adding a couple spoonfuls of water from drained pasta, if needed.
5. Toss with parmesan, top with mozzarella and serve in a large serving bowl.
Makes 4 to 6 servings.
Cooking Tip: When buying fresh basil, choose bunches with lively looking, evenly colored leaves. Refrigerate basil, wrapped in barely damp paper towels and then in a plastic bag, for several days. Or store a bunch of basil, stems down, in a glass of water with a plastic bag over the leaves.
Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 348 (32% from fat); FAT 12.5g (sat 5.0g); PROTEIN 26.3g; CARB 33.4g; FIBER 2.0g; CHOL 52mg; IRON 4.3mg; SODIUM 313mg
Diabetic Exchanges: 2 starch; 1 vegetable; 3 lean meat; 1/2 fat
Using Laura's 96% Lean Ground Round
(Low Fat Recipe)
CALORIES 335 (26% from fat); FAT 9.5g (sat 4.4g); PROTEIN 28.0g; CARB 33.4g; FIBER 2.0g; CHOL 52mg; IRON 3.1mg; SODIUM 323mg
Diabetic Exchanges: 2 starch; 1 vegetable; 3 very lean meat; 1/2 fat