RECIPE: Cooking with beef jerky

Wausau, Wis., (WSAW)- - Beef jerky is a great snack but did you know it's also versatile?
Angie Horkan with the Wisconsin Beef Council joined Sunrise 7 to show how you can add jerky to your next pasta dish.

Beef Jerky and Spinach Pasta

1 tablespoon olive oil
1/2 cup julienned hickory smoked beef jerky
1/4 cup diced red onion
2 teaspoons thinly sliced garlic
1/4 to 1/2 teaspoon crushed red pepper
2 cups cooked whole wheat spaghetti
1/2 cup white wine
2 cups fresh baby spinach
2 tablespoons shredded Parmesan cheese (optional)
1 tablespoon chopped fresh parsley leaves (optional)

Heat oil in large nonstick skillet over medium heat until hot. Add jerky, onion, garlic and red pepper. Cook 3 to 5 minutes or until jerky is tender.
Add pasta to skillet; cook 1 to 2 minutes until heated through. Add wine; cook 3 minutes until liquid is almost evaporated. Remove skillet from heat; add spinach. Toss mixture until spinach is slightly wilted. Garnish with Parmesan and parsley, as desired.
Cook's Tip: You may toss pasta mixture with 1/8 cup julienned sun-dried tomatoes when you add spinach, as desired.

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 470 Calories; 10.8 Calories from fat; 10.8g Total Fat (1.2 g Saturated Fat; 0 g Trans Fat; 1.4 g Polyunsaturated Fat; 5.1 g Monounsaturated Fat;) 60 mg Cholesterol; 1032 mg Sodium; 55 g Total Carbohydrate; 6.4 g Dietary Fiber; 31 g Protein; 6.3 mg Iron; 199 mg Potassium; 3.8 mg Niacin; 0.2 mg Vitamin B6; 0 mcg Vitamin B12; 1.7 mg Zinc; 43.1 mcg Selenium; 9.6 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, and Selenium; and a good source of Vitamin B6, and Zinc.
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