V-8 Pasta

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Last Updated on May 20, 2015 by Chef Mireille

It’s great to have a roommate to eat all of my creations – this way I get an objective opinion of my original recipes – This one he raved about so I am posting it here – although this was something I just threw together so I do not have quantities – You are going to have to use your judgement.

What is really great about this recipe is that it is very low in fat. Instead of traditional pasta sauces which have oil, the sauce is created with V-8 juice – is that original or what? – I can’t take credit for it though – I got this idea from a cookbook I was using when I was a personal chef to help a client lose weight after she had a baby.

In a large pot of salted water, boil thin spaghetti or whatever type of pasta you prefer. While this is cooking, prefer meat sauce below.

In a few tablespoons of peanut oil, saute garlic, scallions and bell pepper. Add a package of ground chicken and saute until chicken is browned and cooked through. Add 1 teaspoon of chili paste. Add 1 can of scungili (sliced conch meat), 1/2 bag of frozen spinach and 1/4 bag of frozen peas, 2 small cans of low sodium V-8 and 2 small can of spicy V-8. Bring to a boil and simmer until frozen vegetables and cooked through. Add about 1/4 cup of freshly chopped parsley Stir in cooked pasta and EAT.

Unfortunately I forgot to take pics but trust me – this is a recipe that is just delisch (as Rachel Ray would say)

Chef Mireille

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