More Great Recipes: Mexican | Pasta

Fajita Pasta

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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 lb Penne, Mostaccioli or other medium pasta shape, uncooked
1 lb lean boneless top round steak 1 1/4 cup low-sodium tomato juice, divided
1/4 cup lime juice 2 cloves garlic, minced
1/2 tsp ground cumin 1/2 tsp ground red pepper
1 tsp vegetable oil 1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 cup sliced purple onion
1 cup nonfat sour cream 1-2 jalapeño peppers, seeded and minced
Shredded reduced-fat Cheddar cheese (optional)


1 Slice steak diagonally across grain into 1/4-inch strips.

Place steak in zip-top plastic bag. Add 1/2 cup tomato juice, lime juice, garlic, cumin and ground red pepper.

Marinate in refrigerator at least 4 hours.

2 Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade.

Discard marinade.

3 Coat a large skillet with cooking spray; add oil and place over high heat until hot.

Add steak and cook 3 minutes or until done. Remove steak from skillet and keep warm.

Recoat skillet with cooking spray.

Add pepper strips and onion to skillet; sauté until crisp-tender.

4 When pasta is done, drain well.

Place in a large bowl.

Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice.


Salt and pepper to taste.

Serve immediately.

5 If desired, sprinkle with shredded reduced-fat Cheddar cheese.

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