Yield: 2 servings
Measure | Ingredient |
---|---|
4 ounces | Uncooked linguine |
¼ pounds | Xtra lean ground beef |
2 tablespoons | Flour |
½ cup | Chicken broth |
½ cup | Skim milk |
2 tablespoons | Chopped fresh parsley |
8 ounces | Can tomato sauce |
1 tablespoon | Romano cheese, optional |
In large nonstick saucepan, cook linguine to desired doneness; drain and keep warm. In same saucepan, brown ground beef; drain and set aside. Combine flour, broth and milk in same saucepan; cook and stir over medium heat until thickened and bubbly. Stir in parsley, tomato sauce, and cooked ground beef; heat thoroughly. Add linguine; toss to coat. Sprinkle with cheese.
Per serving: 420 cal., 25g pro., 60g carb., 3g fiber, 9g fat, 40mg chol., 980mg sod., 830mg pot, 3½ starch, 1 ½ med. fat., and 1 vegetable exchange.
Fast and Healthy Jan/Feb 95
Submitted By CAROLYN SHAW On 01-13-95