Wagon-wheel pasta not only has eye appeal, but is an easy pasta to capture on the fork. It also has the bonus of catching the chunky sauce in its spokes, so every mouthful is rewarding.
8 ounces wagon-wheel pasta
2 teaspoons olive oil
1/2 cup chopped onion
1 1/2 teaspoons minced garlic
6 ounces extra-lean ground beef
4 teaspoons chili powder
1/4 teaspoon salt
1 can (14 1/2 ounces) crushed tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon pickled jalapeño pepper slices
1/3 cup shredded reduced-fat sharp Cheddar cheese
1. In a large pot of boiling water, cook the pasta according to package directions. Drain and transfer to a serving bowl.
2. Meanwhile, in a large nonstick skillet, heat the oil over medium-high heat. Add the onion and garlic, and cook for 30 seconds.
3. Crumble in the ground beef. Sprinkle with the chili powder and salt, and cook, stirring occasionally, until the beef is no longer pink, about 5 minutes.
4. Add the tomatoes, black beans, and jalapeños, and bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 5 minutes.
5. Add the beef sauce to the pasta. Sprinkle with the Cheddar and toss to mix. Makes 4 servings
Good source of: fiber, folate, niacin, riboflavin, selenium, thiamin, vitamin B12, vitamin C, zinc
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.