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Add a photoServings: 4
Ingredients
- 2 x To 3 tabl. Extra virgin olive oil
- 2 x Jalapeno peppers, seeded and minced
- 4 med Garlic cloves, minced
- Â Â Turkey Picadillo, see separate recipe
- 1/3 x To 1/2 c. tomato sauce Or possibly
- 1/3 x To 1/2 c. tomato puree Or possibly
- 1/4 c. Tomato paste, mixed with 1/4 c. water
- 1/2 lb Angel hair pasta, fideos Or possibly
- Â Â Vermicelli or possibly spaghettini
- Â Â Salt
- 1/2 c. Green onions, minced
Directions
- Heat 2 Tbsp. oil in a large saucepan, add in jalapeno peppers and garlic and saute/fry about 1/2 minute. Add in picadillo and tomato sauce and simmer 4 to 5 min till heated and thickened. Add in a few Tbsp. water if sauce is too thick. Taste and adjust seasonings.
- Cook pasta in a large pot of boiling salted water till just tender, al dente. Drain pasta and transfer to a bowl. Toss with 1 Tbsp. oil if you like, then with 1/3 c. minced green onions and half the sauce. Top with remaining sauce, sprinkle with remaining green onions and serve.
- Makes4 main-course servings.
- Note: fideos are very thin vermicelli-type noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 8 | 3% |
| Total Fat 1.01g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 135mg | 6% |
| Potassium 350mg | 10% |
| Total Carbs 47.56g | 13% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.04g | 3% |
| Protein 8.57g | 14% |
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