Healthy Recipes

Directions

Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 1/2 cups finely chopped onion
• 1 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 1 tablespoon minced garlic
• 2 tablespoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper, plus more to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 pound ground bison
• 1/2 cup pomegranate juice
• 1 14-ounce c 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)

Cooking Instruction

Step 1

Put a pot of water on to boil.

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.