Fajita Pasta
Source of Recipe
By The Canadian Living Test Kitchen
List of Ingredients
2 tbsp (25 mL) Vegetable oil
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8 oz (250 g) Top sirloin grilling steak, thinly sliced
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1/2 tsp (2 mL) Each salt and pepper
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1 Onion, thinly sliced
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4 Cloves garlic, minced
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1 Each sweet red and green pepper, thinly sliced
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2 tsp (10 mL) Chili powder
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1/2 tsp (2 mL) Ground cumin
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4 cups (1 L) Penne pasta (12 oz/375 g)
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1/2 cup (125 mL) Mild salsa
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1/2 cup (125 mL) Light sour cream
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AVOCADO SALSA:
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1 Avocado, peeled, pitted and diced
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1 tbsp (15 mL) Chopped fresh coriander
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1/2 tsp (2 mL) Grated lime rind
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2 tsp (10 mL) Lime juice
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Pinch each salt and pepper
Recipe
AVOCADO SALSA: In small bowl, combine avocado, coriander, lime rind and juice, salt and pepper; set aside.
In large skillet, heat half of the oil over medium-high heat. Sprinkle beef with half each of the salt and pepper. Brown beef, in batches; remove to plate.
Add remaining oil to skillet; heat over medium heat. Cook onion and garlic, stirring occasionally, until softened, about 4 minutes. Add red and green peppers, chili powder, cumin and remaining salt and pepper; cook, stirring, until peppers are tender-crisp, about 3 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain, reserving 1/2 cup (125 mL) cooking liquid. Return to pot.
Add pepper mixture to pasta along with beef and salsa. Add enough of the reserved cooking liquid to moisten; heat, tossing, until steaming. Serve with avocado salsa and sour cream.
More Information
SUBSTITUTION: Use boneless skinless chicken or boneless pork loin instead of the beef.
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