Authentic Cuban Pasta Picadillo Recipe | 30-Minute Meal

Pasta Picadillo

Cook Time 20 minutes
Prep Time 10 minutes

YIELD Makes 6 (1-cup) servings

Packed with capers, olives and raisins, this hearty dish explodes with flavors typical of Cuban cuisine. Serve over pasta for a delightful twist to the traditional picadillo, which is served over rice.

INGREDIENTS

12 ounces uncooked medium shell pasta Nonstick cooking spray 1 pound 95% lean ground beef 2/3 cup finely chopped green bell pepper 1/2 cup finely chopped onion 2 cloves garlic, minced 1 (8-ounce) can tomato sauce 1/2 cup water 1/3 cup raisins 3 tablespoons chopped pimiento-stuffed green olives 2 tablespoons drained capers 2 tablespoons vinegar 1/2 teaspoon black pepper 1/4 teaspoon salt

PREPARATION:

1. Cook pasta according to package directions, omitting salt. Drain; set aside.
2. Meanwhile, spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add beef, bell pepper, onion and garlic. Cook 5 minutes or until beef is no longer pink, stirring to separate meat; drain fat. Stir in remaining ingredients. Reduce heat to medium-low; cook, covered, 15 minutes, stirring occasionally.
3. Add cooked pasta to skillet; toss to coat. Cover; cook 2 minutes or until hot.

This recipe appears in: Pasta NUTRITIONAL INFORMATION: Serving Size: 1 cup Sodium 568 mg Protein 23 g Fiber 2 g Carbohydrate 56 g Cholesterol 43 mg Saturated Fat 2 g Total Fat 5 g Calories from Fat 13 % Calories 366 DIETARY EXCHANGE: Meat 2 Vegetable 1-1/2 Starch 3