Search
by Ingredient

Rigatoni with a Sauce of Lamb & Pine Nuts

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

2 servings

Prep

20 min

Cook

25 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 whole onions
chopped
* Camera
3 tablespoons olive oil
Camera
2 cloves garlic
chopped
Camera
½ pound lamb
ground
Camera
1 teaspoon oregano
dried
Camera
2 tablespoons parsley leaves
fresh, chopped
Camera
1 tablespoon tomato paste
Camera
1 cup chicken broth
Camera
1 x salt and black pepper
freshly ground, to taste
* Camera
1 pound rigatoni pasta
Camera
¼ cup mint leaves
fresh, chopped
* Camera
¾ cup feta cheese
crumbled
Camera
1 ½ tablespoons olive oil
optional
Camera
3 tablespoons pine nuts
Camera

Ingredients

Amount Measure Ingredient Features
1 whole onions
chopped
* Camera
45 ml olive oil
Camera
2 cloves garlic
chopped
Camera
226.8 g lamb
ground
Camera
5 ml oregano
dried
Camera
3E+1 ml parsley leaves
fresh, chopped
Camera
15 ml tomato paste
Camera
237 ml chicken broth
Camera
1 x salt and black pepper
freshly ground, to taste
* Camera
453.6 g rigatoni pasta
Camera
59 ml mint leaves
fresh, chopped
* Camera
177 ml feta cheese
crumbled
Camera
23 ml olive oil
optional
Camera
45 ml pine nuts
Camera

Directions

In a heavy saucepan, sauté the onion in the 3 tablespoons oil over low heat for 3 to 4 minutes.

Add the garlic and cook, stirring, for less than a minute; then add the lamb and oregano.

Cook the lamb over high heat, stirring frequently to break up the lumps, until it has just lost its raw color.

Stir in the parsley, tomato paste and chicken broth.

Season with salt and pepper.

Bring to a simmer, place cover on slightly askew and cook over low heat for 15 minutes.

While the sauce is cooking, bring a large kettle of water to a boil.

When the water is boiling furiously, add 1 tablespoon salt; add the rigatoni and stir once or twice.

Boil the pasta for 8 to 10 minutes, or until tender-firm to the bite.

Turn the pasta into a colander, drain well, then transfer to a large warmed bowl.

Pour over the sauce, add the mint, feta cheese, pine nuts, and optional 1½ tablespoon of olive oil.

Toss again and serve piping hot.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 58756% from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 449mg 19%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 11%
Sugars g
Protein 47g
Vitamin A 7% Vitamin C 8%
Calcium 17% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe