Florentine lamb and linguine a traditional Italian dish
Herb-crusted lamb, served on a bed of spinach, tomatoes and fresh linguine make this traditional Italian dish.
● You can use fresh spaghetti or fettuccini instead of linguine.
● Find minced garlic in the produce section of the market.
Countdown:
● Saute lamb and remove from the skillet.
● Cook remaining ingredients.
Shopping list
To buy: 10 ounces lamb cubes cut from the leg of lamb, 1 bottle chopped dried rosemary, 1 container plain breadcrumbs, 1⁄4 pound fresh linguine, 1 can low-sodium diced tomatoes* and 1 bag washed, ready-to-eat spinach (6 ounces needed).
Staples: garlic, olive oil spray, salt and black peppercorns.
Florentine lamb and linguine
Yield 2 servings.
10 ounces lamb cubes cut from the leg of lamb
2 teaspoons chopped dried rosemary 2 tablespoons plain breadcrumbs
Salt and freshly ground black pepper
Olive oil spray 1 cup water 1⁄4 pound fresh whole wheat linguine 3 medium garlic cloves, crushed
1 cup canned, low-sodium diced tomatoes*
6 cups washed, ready-to-eat spinach
Trim visible fat from lamb and cut into 1⁄2- to 3⁄4-inch pieces. Mix rosemary and breadcrumbs together and add salt and pepper to taste. Roll the lamb cubes in the mixture coating all sides. Heat a large nonstick skillet over medium-high heat and coat with olive oil spray. Add the lamb cubes and brown on all sides, about 5 to 6 minutes. A meat thermometer should read 125 degrees Fahrenheit for rare and 145 degrees for medium rare. Remove to a plate.
Add water to the skillet and bring to a boil. Add the linguine. Boil 3 minutes stirring once or twice. Add the garlic and tomatoes and cook 1 minute. Add the spinach and cook until the spinach wilts, 2 to 3 minutes, stirring to combine ingredients. Divide between two dinner plates and add lamb on top.
Per serving: 500 calories, 101 calories from fat, 11.2 g fat, 3.3 g saturated fat, 4.2 g monounsaturated fat, 90 mg cholesterol, 40.9 g protein, 59.5 g carbohydrates, 7 g dietary fiber, 5.2 g sugars, 232 mg sodium, 1,322 mg potassium, 467 mg phosphorus.
Exchanges: 3 starch, 3 vegetable, 4 lean protein.
Recipe by Linda Gassenheimer
Shop Smart:
* Canned low-sodium, no-sugar-added diced tomatoes, containing per cup: 41 calories, .3 g fat, .04 g saturated fat, 24 mg sodium