Fajita Pasta
  • 1 lb Penne, Mostaccioli or other medium pasta shape, uncooked
  • 1 lb lean boneless top round steak 1 1/4 cup low-sodium tomato juice, divided
  • 1/4 cup lime juice 2 cloves garlic, minced
  • 1/2 tsp ground cumin 1/2 tsp ground red pepper
  • 1 tsp vegetable oil 1 green bell pepper, seeded and cut into thin strips
  • 1 red bell pepper, seeded and cut into thin strips
  • 1 cup sliced purple onion
  • 1 cup nonfat sour cream 1-2 jalapeño peppers, seeded and minced
  • Shredded reduced-fat Cheddar cheese (optional)
  1. 1 Slice steak diagonally across grain into 1/4-inch strips.
  2. Place steak in zip-top plastic bag. Add 1/2 cup tomato juice, lime juice, garlic, cumin and ground red pepper.
  3. Marinate in refrigerator at least 4 hours.
  4. 2 Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade.
  5. Discard marinade.
  6. 3 Coat a large skillet with cooking spray; add oil and place over high heat until hot.
  7. Add steak and cook 3 minutes or until done. Remove steak from skillet and keep warm.
  8. Recoat skillet with cooking spray.
  9. Add pepper strips and onion to skillet; sauté until crisp-tender.
  10. 4 When pasta is done, drain well.
  11. Place in a large bowl.
  12. Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice.
  13. Toss.
  14. Salt and pepper to taste.
  15. Serve immediately.
  16. 5 If desired, sprinkle with shredded reduced-fat Cheddar cheese.