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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
c4 ounces uncooked whole-wheat spaghetti (half an 8-ounce box or 1/4th of a 1-pound box) |
2 cups frozen ground-beef-style soy crumbles (recommended brand: morningstar farms) |
2 cups canned crushed tomatoes |
1/2 tablespoon taco seasoning mix |
12 corn taco shells (flat-bottomed shells, if available) |
1 1/2 cup shredded fat-free cheddar cheese |
2/3 cup chopped onion |
1 cup shredded lettuce |
Directions:
1. Break pasta in half and prepare per package instructions, about 7 minutes.
2. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add soy crumbles, crushed tomatoes, and taco seasoning, and mix well. Cook and stir until hot, 2 to 4 minutes.
3. Drain the pasta and add it to the skillet. Mix well. Evenly distribute the pasta among the taco shells, about 1/3 cup per shell. Top each evenly with cheese, onion, and lettuce. Tada!
4. PER SERVING (1/6th of recipe, 2 tacos): 310 calories, 7.5g fat, 728mg sodium, 41.5g carbs, 6.5g fiber, 4.5g sugars, 22g protein
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