Beef and Mushroom Pappardelle
Ingredients
- 3 oz pappardelle pasta (or use fettuccine)
- ½ lb lean ground beef
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 2 tsp olive oil
- ¼ cup red wine
- 1 cup halved grape tomatoes
- ¾ cup marinara sauce
- 2 Tbsp freshly shredded Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, cook beef in a nonstick skillet over medium-high heat 5 to 6 minutes or until browned and crumbly; remove from skillet.
- Cook mushrooms in hot oil in same skillet 6 to 8 minutes or until browned. Add wine, and cook 1 to 2 minutes, scraping skillet to loosen browned bits.
- Add tomatoes, beef, and marinara sauce; simmer 5 minutes. Serve over pasta; sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
498
|
498
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 37 | 37 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 622 | 622 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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