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Pasta Picadillo


Pasta Picadillo

Pasta Picadillo

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.

Cook Time 20 minutes

Prep Time 10 minutes

Yield

Makes 6 (1-cup) servings

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.

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

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