Lamb & Spinach One-Pot Pasta

Lamb & Spinach One-Pot Pasta

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From: EatingWell Magazine, March/April 2017

A few stirs with a wooden spoon and only one pot—that's all you need for this quick weeknight pasta recipe. As the starch cooks off into the pasta water, it creates a creamy sauce to coat your vegetables and meat.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 8 ounces whole-wheat elbow noodles
  • 1 pound ground lamb
  • 6 cups chopped spinach
  • 1 (14 ounce) can no-salt-added diced tomatoes
  • 1 medium onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons tahini (see Tip)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt
  • 4 cups water
  • 2 tablespoons crumbled feta cheese

Preparation

  • Prep

  • Ready In

  1. Combine pasta, lamb, spinach, tomatoes, onion, garlic, tahini, cumin, oregano and salt in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with feta.
  • Tips: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Sadaf is one of our favorite brands—it's nutty, creamy and never bitter.

Nutrition information

  • Serving size: about 1½ cups each
  • Per serving: 400 calories; 16 g fat(6 g sat); 6 g fiber; 42 g carbohydrates; 24 g protein; 118 mcg folate; 60 mg cholesterol; 3 g sugars; 0 g added sugars; 3,568 IU vitamin A; 22 mg vitamin C; 109 mg calcium; 4 mg iron; 444 mg sodium; 685 mg potassium
  • Nutrition Bonus: Vitamin A (71% daily value), Vitamin C (37% dv), Folate (30% dv), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1 vegetable, 2 medium-fat meat, ½ fat

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