Fajita Pasta

Name: Fajita Pasta
Ingredients: 1 lb penne pasta, uncooked; 1 lb lean boneless top round steak; 1 1/4 cups tomato juice, divided; 1/4 cup lime juice; 2 garlic cloves, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon ground red pepper; 1 teaspoon vegetable oil; 1 green bell pepper, seeded cut into thin strips; 1 red bell pepper, seeded and cut into thin strips; 1 cup sliced onion; 1 cup nonfat sour cream; 1 -2 jalapeno pepper, seeded and minced; shredded reduced-fat cheddar cheese (optional)

14 ingredients

9 steps

Ingredients

1 lb penne pasta, uncooked
1 lb lean boneless top round steak
1 1/4 cups tomato juice, divided
1/4 cup lime juice
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 teaspoon vegetable oil
1 green bell pepper, seeded cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 cup sliced onion
1 cup nonfat sour cream
1 -2 jalapeno pepper, seeded and minced
shredded reduced-fat cheddar cheese (optional)

Directions

1

Slice steak diagonally across grain into 1/4-inch strips. Place steak in zip-top plastic bag. Add 1/2 cup tomato juice, lime juice, garlic, cumin and ground red pepper. Marinate in refrigerator at least 4 hours.
2

Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.
3

Coat a large skillet with cooking spray; add oil and place over high heat until hot. Add steak and cook 3 minutes or until done.
4

Remove steak from skillet and keep warm.
5

Recoat skillet with cooking spray.
6

Add pepper strips and onion to skillet; saute until crisp-tender.
7

When pasta is done, drain well. Place in a large bowl. Add steak, pepper mixture, sour cream, jalapeno, and remaining 3/4 cup tomato juice.
8

Toss. Salt and pepper to taste. Serve immediately.
9

If desired, sprinkle with shredded reduced-fat Cheddar cheese.