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Lady Behind the Curtain

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Light Red Pepper and Beef Pasta

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Serve a light meal with pasta and cheese? What? YES YOU CAN! This Light Red Pepper and Beef Pasta is hearty and made with a different kind of red sauce. With ground beef, diced tomatoes, spices, fresh green beans, pasta and cheese! For a quick and easy weeknight dinner serve a big helping of Light Red Pepper and Beef Pasta! Scroll down to see what the key ingredient is to making a delicious sauce.

Light Red Pepper and Beef Pasta
Click here to pin this recipe to your light and main dish Pinterest Boards—->>>>LIGHT RED PEPPER AND BEEF PASTA
Light Red Pepper and Beef Pasta
Can a pasta dish really be a low calorie dish?  Yes, it can!  This delicious meal comes in at around 393 calories per 1½cups serving and that includes the pasta and cheese!  Hurray for us!  That’s a hefty serving.  Add a salad and you’re got yourself a satisfying meal.  Now you CAN satisfy that pasta craving and still stay on track. Go a step beyond and use 100% whole grain pasta.

Everyday Pasta Sauce?

Light Red Pepper and Beef Pasta
No….this is not your everyday pasta sauce. There’s something new in this sauce. It’s a whole jar of blended roasted peppers! That’s right NO tomato sauce.
Light Red Pepper and Beef Pasta
Take an even healthier approach and substitute rice for the pasta! Go a step further and create an even healthier dish by sneaking in some riced cauliflower mixed in with the rice! You sneaky mom you…..♥
Light Red Pepper and Beef Pasta

Light Red Pepper and Beef Pasta

Yield: Serves 6 (1½ cups) 393 calories per serving

If fresh green beans are out of season you can substitute frozen or canned.

Ingredients

  • 1 (12 ounce) jar roasted sweet red peppers, drained
  • 1 pound lean ground beef ( I used 93%)
  • 1 small onion, chopped
  • 1 (14½ ounce) can diced tomatoes, do not drain
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¾ teaspoon salt
  • 8 ounces uncooked ziti or small tube pasta
  • 1½ cups cut fresh green beans
  • 1½ cups shredded part-skim mozzarella cheese

Instructions

  1. Place peppers in a food processor; cover and process until smooth.
  2. In a large skillet, cook beef, onion, garlic, oregano, basil and salt until meat is no longer pink; drain.
  3. Bring to a boil; reduce heat and simmer uncovered for 15 minutes.
  4. Meanwhile, in a Dutch oven, cook pasta according to package directions with the green beans.
  5. Cook until pasta and green beans are tender; drain.
  6. Stir in meat sauce.
  7. Sprinkle with cheese; stir until melted.

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

MORE LIGHT DINNER SOLUTIONS

Light Dinner Solutions
LIGHT CREAMED VEGETARIAN POTATO SOUP  2. MUSHROOM MEATLOAF 3. LIGHT BEEF BOURGUIGNON STEW

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Light salad dressing recipes to go with your light pasta dinner. RASPBERRY VANILLA VINAIGRETTE DRESSING and GREEK YOGURT RANCH DIP.

Comments

Light Red Pepper and Beef Pasta — 3 Comments

  1. This looks delicious and like something my family would love! Thanks for sharing on Foodie Friends Friday! Don’t forget to come back and VOTE on Sunday! Tell your friends to vote your recipe!

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  2. I cooked this for supper tonight, YUM, we loved it!!!!!!!! So gald you posted it to our FFF. Blogging about it now 🙂 will link back to you of course.

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