While this pasta dish may be “tricky,” when it comes to good health, eating it is nothing but a treat. I have yet to receive any feedback on it from any of my lovely readers, but I personally find it to be a brilliant dish. Why? Let me count the ways:

First, it’s as easy as can be to make. In fact, there is no cutting, chopping, or dicing required – none. Second, it’s packed with vitamin-rich bell peppers, but pureeing them makes them “disappear” (yep, the pumpkin disappears too), while everything melds into a beefy tomatoe-y dish reminiscent of an Italian bolognese. And third, even my even my pickiest, veggie hating child, gobbles it down!

Last of all, this dish delivers three servings of veggies in each serving. Three. It’s also off the charts when it comes to Vitamins A and C, and it’s high in fiber. Easy, healthy, delicious – brilliant!

Makes 4 servings

1½ cups reduced-sodium V-8 juice
1¼ cups frozen bell pepper strips, thawed
12 ounces lean ground beef
½ cup frozen diced onion
1 tablespoon jarred minced garlic
1 (14-ounce) can no salt petite diced tomatoes
½ cup canned pumpkin
1 teaspoon dried basil
1 teaspoon brown sugar
½ teaspoon salt (optional to taste)
½ teaspoon black pepper
1½ cups dry penne pasta
½ cup shredded low-fat Italian cheese blend

1.  In a food processor, purée the V-8 and bell pepper strips and set aside.

2.  Spray a large non-stick skillet with cooking spray and place over medium heat. Add the ground beef, onion, and garlic and cook for 8 to 10 minutes.

3.  Stir in the puréed mixture, tomatoes, pumpkin, basil, brown sugar, salt, and pepper and bring to a boil. Add the pasta, cover, reduce heat to low and cook for 23 to 25 minutes or until pasta is tender, stirring occasionally (add 1 to 2 tablespoons of water toward the end of cooking, if necessary).

4.  Uncover the pan, sprinkle the cheese over pasta mixture and cover once again for 1 to 2 minutes or until cheese is melted.

Marlene Says: Each serving of this cheesy, beefy dish delivers 3 servings of vegetables, 6 grams of fiber, and over 100% of the daily allowance for vitamins A and C.

Nutrition  Information Per Serving (1¾ cups)

Calories 330 |Carbohydrate 38g (Sugars 11g) |Total Fat 8g (Sat Fat 4g) | Protein 30g | Fiber 6g |Cholesterol 70mg |Sodium 480mg

Food Exchanges: 3½ Lean Meat, 3 Vegetables, 1 Starch
Carbohydrate Choices:  2
Weight Watcher Point Plus Comparison: 7 Smart Points: 7