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Picadillo-Style Radiatore
There is a Cuban rendition of picadillo as well as a Mexican one, and there are undoubtedly as many home versions of this warming, spicy ground meat combination as there are dedicated picadillo-makers. Though traditionally served on its own, picadillo is used here as a topping for pasta. Serve with a green salad with orange slices; for dessert serve a yummy chocolate frozen yogurt.
  • 1/3 cup raisins
  • 1/3 cup hot water
  • 2 teaspoons olive oil
  • 1/2 pound lean (10% fat) ground beef
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 2 teaspoons minced fresh jalapeños
  • 10 ounces radiatore or fusilli pasta
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 2 tablespoons no-salt-added tomato paste
  • 3 tablespoons chopped green olives
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/2 cup frozen corn kernels
  • 1 tablespoon pine nuts

1. In small bowl, combine raisins and hot water and set aside to soften.

2. In large nonstick skillet, heat oil over medium heat. Add beef and cook until no longer pink, about 4 minutes. With slotted spoon, transfer beef to a plate and cover loosely to keep warm.

3. Add onion and garlic to skillet and cook, stirring frequently, until onion is soft, about 7 minutes.

4. Stir bell peppers and jalapeños into skillet, and cook until peppers have softened, about 4 minutes.

5. Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain.

6. Stir raisins and their soaking liquid, tomato sauce, tomato paste, olives, oregano, salt and reserved beef into skillet and cook, stirring occasionally, until sauce has thickened and flavors have come together, about 5 minutes. Stir in corn and cook until heated through, about 1 minute.

7. Toss drained pasta with sauce, spoon into 4 bowls and sprinkle pine nuts on top.


Nutritional Information
Per serving: 539 calories, 12g total fat, 3g saturated fat, 4.7g monounsaturated fat, 1.5g polyunsaturated fat, 6.7g dietary fiber, 25g protein, 86g carbohydrate, 35mg cholesterol, 369mg sodium.
Good source of: beta-carotene, fiber, iron, potassium, vitamin C, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35