One of the things that I love about Cooking Light is that their pasta recipes are usually pretty awesome – you can’t really tell that they’re lower-fat. This is one that I like to use when I have leftover ground lamb laying around – most of the other ingredients are usually pantry items that I normally keep on hand, so it makes it super-easy to whip up something quick (and healthy) for dinner. Serve with a salad to round out your meal. I’m submitting this entry to this week’s Presto Pasta Nights, hosted this week by Equal Opportunity Kitchen.
Abruzzese Lamb and Red Pepper Ragu with Penne
recipe courtesy Cooking Light
1 tablespoon olive oil
2 cups finely chopped red onion
1 1/2 cups chopped yellow bell pepper
1 1/2 cups chopped red bell pepper
4 teaspoons minced garlic cloves
12 ounces lean ground lamb
1 cup dry red wine
1 cup canned crushed tomatoes
1/4 cup chopped fresh flat-leaf parsley, divided
1 teaspoon salt
1/2 teaspoon crushed red pepper
4 bay leaves
1 can (14 1/2-ounce) fat-free, less-sodium chicken broth
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta or other short pasta)
1/2 cup (2 ounces) grated fresh Pecorino Romano cheese
Heat oil in a large Dutch oven over medium heat. Add onion, bell peppers, and garlic. Cover and cook 12 minutes, stirring occasionally. Remove onion mixture from pan.
Add lamb to pan; cook over medium heat until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Return onion mixture and lamb to pan. Add wine; bring to a boil. Cook 10 minutes or until liquid almost evaporates.
Add tomatoes, 3 tablespoons parsley, salt, crushed red pepper, bay leaves, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Discard bay leaves. Add pasta and cheese; toss to coat. Sprinkle with 1 tablespoon parsley.
Serves 8 (serving size 1 1/2 cups)
Nutrition: 368 cal (26% from fat), 10.6g fat, 18.8g pro, 35mg chol, 110mg calc, 520mg sod, 4.1g fiber, 3mg iron, 50.8g carb.