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Turkish Pasta with Bison Sauce

http://www.eatingwell.com/recipes/turkish_pasta_with_bison_sauce.html

From EatingWell:  March/April 2009

Sweet aromatic spices, cilantro, mint and lemon marry well with bison in this delicious pasta sauce.

8 servings | Active Time: 1 hour | Total Time: 1 hour

Ingredients

Preparation

  1. Put a pot of water on to boil.
  2. Heat oil in a large, high-sided skillet or Dutch oven over medium heat. Add onion, carrot and celery; cook, covered, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in paprika, coriander, salt, pepper, cumin and cinnamon. Cook, stirring, until the vegetables are well coated and the spices are fragrant, about 45 seconds.
  3. Increase the heat to medium-high and add bison. Cook, stirring and breaking it up with a wooden spoon, until no longer pink, 4 to 6 minutes. Add pomegranate juice and scrape up any browned bits. Stir in tomatoes and juice, 3/4 cup cilantro, mint and lemon juice. Bring to a simmer. Reduce heat; cook, uncovered, maintaining a gentle simmer and stirring occasionally, for 15 minutes. Add a little water if the sauce gets too thick; if it’s too thin, increase the heat and boil for a few minutes. Season with more pepper and lemon juice, if desired.
  4. Meanwhile, cook pasta in boiling water until just tender, about 9 minutes or according to package directions. Drain and divide the pasta among 8 shallow bowls. Spoon the sauce over the noodles and garnish with a dollop of yogurt and a sprinkle of the remaining cilantro.

Nutrition

Per serving : 380 Calories; 10 g Fat; 3 g Sat; 3 g Mono; 30 mg Cholesterol; 54 g Carbohydrates; 23 g Protein; 10 g Fiber; 264 mg Sodium; 291 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 2 vegetable, 2 lean meat, 1 fat

Tips & Notes