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Fajita Pasta

By The Canadian Living Test Kitchen

Tested till perfect

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Fajita Pasta

This recipe makes 6 servings

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Nutritional Info

PER SERVING: about -
cal 404
pro 18 g
total fat 13 g
sat. fat 2 g
carb 54 g
fibre 5 g
chol 21 mg
sodium 482 mg
% RDI: -
calcium 8
iron 22
vit A 16
vit C 93
folate 52

The sizzle of Tex-Mex steak fajitas — seasoned with cumin and lime — is front and centre in this pasta dish. The serve-yourself avocado salsa and sour cream add a fresh touch.

Ingredients

  • 2 tbsp vegetable oil
  • 8 oz top sirloin grilling steaks, thinly sliced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 sweet green pepper, thinly sliced
  • 1 sweet red pepper, thinly sliced
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 4 cups penne pasta
  • 1/2 cup mild salsa
  • 1/2 cup light sour cream
  • Avocado Salsa
  • 1 avocado, peeled, pitted and diced
  • 1 tbsp choped fresh coriander
  • 1/2 tsp grated lime rind
  • 2 tsp lime juice
  • 1 pinch salt
  • 1 pinch pepper

Preparation

 In small bowl, combine avocado, coriander, lime rind and juice, salt and pepper; set aside.

In large skillet, heat half of the oil over medium-high heat. Sprinkle beef with half each of the salt and pepper. Brown beef, in batches; remove to plate.

Add remaining oil to skillet; heat over medium heat. Cook onion and garlic, stirring occasionally, until softened, about 4 minutes. Add red and green peppers, chili powder, cumin and remaining salt and pepper; cook, stirring, until peppers are tender-crisp, about 3 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain, reserving 1/2 cup (125 mL) cooking liquid. Return to pot.

Add pepper mixture to pasta along with beef and salsa. Add enough of the reserved cooking liquid to moisten; heat, tossing, until steaming. Serve with avocado salsa and sour cream.

Additional information :

Substitution: Use boneless skinless chicken or boneless pork loin instead of the beef.

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