Rating: 4.77 stars
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Sweet aromatic spices, cilantro, mint and lemon marry well with bison in this delicious pasta sauce.

Source: EatingWell Magazine, March/April 2009

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put a pot of water on to boil.

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  • 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

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.

Nutrition Facts

380 calories; protein 22.5g; carbohydrates 54.1g; dietary fiber 9.6g; sugars 8.2g; fat 10.2g; saturated fat 2.7g; cholesterol 30.1mg; vitamin a iu 3914.8IU; vitamin c 8.6mg; folate 46.6mcg; calcium 70.1mg; iron 4.3mg; magnesium 91.7mg; potassium 407mg; sodium 280.7mg; thiamin 0.3mg.

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

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