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Spanish Spaghetti with Olives Recipe

   
 

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     Spanish Spaghetti with Olives

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   4
Preptime   43 minutes

Ingredients
8 ounces thin spaghetti
1 tablespoon olive oil
2 cups chopped onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed saffron
 
8 ounces extra-lean ground beef
1 2/3 cups lower-sodium marinara sauce (such as McCutcheon’s)
1/2 cup sliced pimiento-stuffed olives
1/4 cup dry sherry
1 tablespoon capers
1/4 cup chopped fresh parsley, divided

Instructions
1. Cook pasta according to package directions, omitting salt and fat; drain. 2. Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper, and saffron, if desired. Crumble beef into pan; cook 5 minutes or until beef is browned, stirring to crumble. Stir in marinara sauce, olives, sherry, capers, and 3 tablespoons parsley. Bring to a boil; reduce heat, and simmer 15 minutes. 3. Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
Nutritional Information Amount per serving Calories- 445 Fat- 12.1g Saturated fat- 3g Monounsaturated fat- 5.9g Polyunsaturated fat- 0.8g Protein- 22.3g Carbohydrate- 60.6g Fiber- 5.4g Cholesterol- 21mg Iron- 5.2mg Sodium- 679mg Calcium- 72mg
Serving Suggestions
4 servings (serving size- about 1 3/4 cups)


Originally Submitted
1/15/2012





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