Turkish Pasta with Bison Sauce
From EatingWell: March/April 2009
Sweet aromatic spices, cilantro, mint and lemon marry well with bison in this delicious pasta sauce.
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups finely chopped onion
- 1 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1 tablespoon minced garlic
- 2 tablespoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper, plus more to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 pound ground bison
- 1/2 cup pomegranate juice
- 1 14-ounce can diced tomatoes
- 1 cup chopped fresh cilantro, divided
- 1 tablespoon chopped fresh mint
- 1 tablespoon lemon juice, plus more to taste
- 1 pound whole-wheat wide pasta, such as pappardelle or fettuccine
- 1/2 cup nonfat plain yogurt, preferably Greek-style (see Note)
- Put a pot of water on to boil.
- 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.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the sauce (Steps 2-3) for up to 3 days. Reheat on low; thin the sauce with a little water if desired.
- Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.
Per serving: 380 calories; 10 g fat (3 g sat, 3 g mono); 30 mg cholesterol; 54 g carbohydrates; 0 g added sugars; 23 g protein; 10 g fiber; 264 mg sodium; 291 mg potassium.
Nutrition Bonus: Vitamin A (80% daily value), Zinc (26% dv), Magnesium (23% dv), Iron (20% dv), Vitamin C (15% dv).
Carbohydrate Servings: 3
Exchanges: 3 starch, 2 vegetable, 2 lean meat, 1 fat
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- March/April 2009