Ingredients44 m servings 429 cals
- Cook pasta according to package directions.
- Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
- Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.
Per Serving: 429 calories; 13.2 g fat; 49.4 g carbohydrates; 31.1 g protein; 69 mg cholesterol; 1114 mg sodium. Full nutrition
ReviewsRead all reviews 3
Great weeknight quick recipe --though it was good enough to serve for company! I had never used fresh fennel, and I must say it added nice flavor and dimension to the dish. It is very good the...
If I made this dish and if I did it over again I would use only 1 can of diced tomatoes as it was overly tomato-tized. Also could not find the Hunt's Recipe Squeezable Paste at my local grocery ...