Fajita Pasta

By The Canadian Living Test Kitchen

98 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
PER SERVING: about	-
cal	404404 cal
pro	18 g18g pro
total fat	13 g13g total fat
sat. fat	2 g2g sat. fat
carb	54 g54g carb
fibre	5 g5g fibre
chol	21 mg21mg chol
sodium	482 mg482mg sodium
% RDI:	-
calcium	88 calcium
iron	2222 iron
vit A	1616 vit A
vit C	9393 vit C
folate	5252 folate

More great recipes from this menu:

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 2 2tbsp tbspvegetable oil
8 8oz oztop sirloin grilling steaktop sirloin grilling steaks, thinly sliced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 onion , thinly sliced1 1oniononions, thinly sliced
4 cloves garlic , minced4 4cloves garlic, minced
1 sweet green pepper , thinly sliced1 1sweet green pepper, thinly sliced
1 sweet red pepper , thinly sliced1 1sweet red pepper, thinly sliced
2 tsp chili powder 2 2tsp tspchili powder
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin
4 cups penne pasta 4 4cups cupspenne pasta
1/2 cup mild salsa 1/2 1/2cup cupmild salsa
1/2 cup light sour cream 1/2 1/2cup cuplight sour cream
Avocado Salsa
1 avocado , peeled, pitted and diced1 1avocadoavocados, peeled, pitted and diced
1 tbsp choped fresh coriander 1 1tbsp tbspchoped fresh coriander
1/2 tsp grated lime rind 1/2 1/2tsp tspgrated lime rind
2 tsp lime juice 2 2tsp tsplime juice
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper

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.