Prep tips: Cooking pasta in limited liquid in a large, deep skillet avoids bringing a huge pot of water to boil; plus, the pasta absorbs flavor and releases starch that thickens the sauce. This technique works especially well with brown rice pasta, found in the gluten-free aisle of many markets.
Recipe Ingredient Details:
1 tablespoon olive oil
1 1/2 cups chopped onions
1/2 pound ground lamb
1 teaspoon minced garlic
1/4-1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
2 cups low-sodium chicken broth
1/2 teaspoon salt, plus more to taste
1 3/4 cups water
3 cups (9 ounces) brown rice fusilli (corkscrew pasta) or penne
1 1/2 pounds (4 medium) zucchini, halved lengthwise and cut into 1/2-inch chunks
4 ounces crumbled feta
3 tablespoons chopped fresh mint
Heat oil in a heavy 12-inch sauté pan or high-sided skillet over medium-high heat. Add onion and cook, stirring frequently, until lightly browned, about 3 minutes. Add lamb, garlic, and red pepper flakes. Cook, stirring frequently, until meat is no longer pink, about 2 minutes. Stir in tomato paste and cook 30 seconds more.
Stir in broth, salt, and water. Bring to a boil over high heat. Stir in pasta and cook, uncovered, over medium-high heat for 2 minutes. Add zucchini, cover, and cook for 3 minutes. Uncover and continue cooking, stirring frequently, until pasta is just short of tender. (It usually takes less time than indicated on package.) If mixture becomes thick before pasta is ready, turn off heat, cover, and let sit until pasta is tender but still firm, usually no more than 2-3 minutes.
Turn off heat. Stir in feta and mint, plus salt and pepper to taste.
Recipe Additional Notes:
PER SERVING: 377 cal, 40% fat cal, 17g fat, 8g sat fat, 44mg chol, 14g protein, 43g carb, 4g fiber, 474mg sodium
Mon, 2012-10-15 21:38