Name: Turkish Pasta with Bison Sauce
Total time: 1 h
Ingredients: 2 tablespoons extra-virgin olive oil; 1 ½ cups finely chopped onion; 1 cup finely chopped carrot; ½ 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; ½ teaspoon ground cumin; ¼ teaspoon ground cinnamon; 1 pound ground bison; ½ 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)

Directions

Step 1

Put a pot of water on to boil.

Advertisement
Step 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.
Step 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.
Step 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.

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.

Tips

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

Per Serving:

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.

Exchanges:

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

10 Best Healthy Breakfast Foods to Eat

The Top 20 Recipes of 2020

Simple 30-Day Weight-Loss Meal Plan: 1,200 Calories

Ingredients

Directions

Tips

Tips

Nutrition Facts

Account

More

Ingredients

Directions

Tips

Tips

Nutrition Facts