8 oz. uncooked Linguine, Spaghetti, or Thin Spaghetti
2 T. vegetable oil
1 medium onion, finely chopped
1/2 red bell pepper, seeded, ribs removed, and julienned
1/2 green bell pepper, seeded, ribs removed, and julienned
1 lb. top round steak, cut into thin strips
1/4 tsp. cumin
1 tsp. salt
1 29-oz. jar spicy red pasta sauce
1 C. Monterey Jack cheese (4 oz.), shredded

Prepare pasta according to package directions, drain. Meanwhile, in a large nonstick skillet, heat vegetable oil. Add onion and bell pepper slices and sauté over medium heat until wilted, about 5 minutes. Add beef and sauté, stirring constantly, until brown. Remove from heat and transfer to a 9 × 13 × 2-inch baking dish. Add pasta and mix. In a microwave-safe dish or a medium-size saucepan, heat pasta sauce. Pour over pasta, beef and vegetables and mix. Top with cheese and bake at 400ºF for a minute or two, just long enough to melt the cheese.

Yield: 8 servings
Calories: 278
Fat: 13g
Fiber: 1.1g