with Parmesan, Thyme and Linguine
1. Bring a large pot of salted water to a boil; dice onion; finely dice carrot; mince garlic; strip thyme leaves off sprig; core, seed and slice poblano pepper.
2. Heat a drizzle of oil in large pan over medium-high heat; add beef and season with salt and pepper; cook for 6-8 minutes; remove and set aside.
3. Add poblano to same pan and add oil; cook for 3-4 minutes and add garlic; season with salt and pepper; set aside with beef.
4. Cook pasta for 9-11 minutes; drain and retain 1/2 cup of water.
5. Heat drizzle of oil over medium heat in same pan, add onion, carrot, thyme, salt and pepper; cook while tossing for 5 minutes; add poblano, beef and dice tomatoes; bring to a simmer for 5 minutes; season with salt and pepper.
6. Add the pasta to the sauce with a splash of pasta water and sour cream; toss to combine, and season with salt and pepper; add parmesan.
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 572 | ||
Calories from Fat: 193 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 146.2mg | 45 % | |
Sodium 175.7mg | 6 % | |
Potassium 791.2mg | 21 % | |
Total Carbohydrate 59.9g | 18 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 57.1g | ||
Protein 34g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 572
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