BOWTIE BURGER SKILLET
Makes 6 Servings
1 Serving = 7 PointsPlus®
1 pound 93/7 lean ground beef
salt and pepper, to taste2 cloves garlic, peeled and minced
½ cup chopped onion
1 medium carrot, peeled, 1/4” diced
1 celery stalk, 1/4” diced
8 ounces mushrooms, sliced
½ tsp dried thyme
½ tsp dried tarragon
1 (14.5 oz.) can diced tomatoes
2 cups water
1 (14.5 oz.) can low or no sodium beef broth
3 TBSP Marsala cooking wine
8 ounces bowtie pasta (farfalle)
½ cup low-fat ricotta cheese
¼ cup chopped fresh parsley
In a large skillet over medium heat, saute the beef, breaking it up with a spoon until browned. Season with salt and pepper to taste.
Stir in the garlic, onion, carrot, celery and mushrooms and cook, stirring often, until the vegetables start to soften.
Stir in the thyme, tarragon, diced tomatoes, water, broth and Marsala and bring to a boil.
Stir in the pasta and cook according to the package directions, stirring occasionally. Check pasta for doneness.
Remove from heat and stir in the ricotta cheese and parsley. Serve.
MY SPIN: When I make this again, I'm going to use only 1 ½ cups of water. I'm also going to use a tad more salt than I did this time and a lot more garlic! I was really 'looking' for the garlic flavor in this and it just wasn't there using only 2 cloves.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***