1 green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans diced tomatoes - do not drain
2 cans (14 1/2-oz each) beef broth
1 can (8-oz) tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 tsp Italian seasoning
1/4 tsp black pepper
2 1/2 cups uncooked whole-wheat spiral pasta
1/2 cup shredded Parmesan cheese, optional
In a large saucepan, cook beef, bell pepper and onion over medium heat until meat is no longer pink. Stir to break up beef crumbles as meat cooks. Add the garlic and cook another minute. Drain well.
Stir the tomatoes, beef broth, tomato paste, and seasonings; bring to a boil. Stir in the pasta; return to a boil. Reduce the heat to simmer and cook, covered, 10-12 minutes (pasta should be tender).
Before serving, sprinkle with the Parmesan cheese if using.
Yield: 8 servings
Per serving: 280 calories, 35 g carbs, 20 g protein
Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 1/2 starch