Fajita Pasta
  • 1 pound medium pasta shape, such as penne
  • 1 pound lean boneless top round steak
  • 1¼ cup low-sodium tomato juice, divided
  • ¼ cup lime juice
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground red pepper
  • 1 teaspoon vegetable oil
  • 1 green and 1 yellow bell pepper, seeded and cut into thin strips
  • 1 cup sliced red onion
  • 1 cup nonfat sour cream
  • 1-2 jalepeno peppers, seeded and sliced
  1. Slice steak diagonally across gran into ¼ inch strips. Place steak into a zip-lock bag. Add ½ cup tomato juice, lime juice, garlic, cumin and ground red pepper. Marinate in refrigerator at least 4 hours.
  2. Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.
  3. Coat skillet with cooking spray, add oil, and place over high heat. Add stead and cook 3 minutes, or until done.
  4. Remove steak from skillet and tent under aluminum foil to keep warm.
  5. Recoat skillet with spray. Add peppers and onion, and saute until tender.
  6. Drain pasta and place in a large bowl. Add steak, pepper mix, sour cream, jalepeno, and remaining ¾ cup tomato juice.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/fajita-pasta-and-national-pasta-association-giveaway/