Penne with minced lamb sauce (diabetics)
easy
30 mins
30 mins
Ingredients
- 40 g peeled onion
- 1 Garlic clove
- 1 TABLESPOON Olive oil
- 175 g Lamb mince
- 7-10 Tbsp meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1/2 TEASPOON dried herbs of Provence
- 1 TABLESPOON Tomato paste
- 1 can(s) (425 ml) peeled tomatoes
- 150 ml Vegetable broth (instant)
- 150 g Noodles (Penne Lisce)
- 50 g cleaned radicchio salad
- 50 g cleaned chicory salad
- 50 g cleaned lamb's lettuce
- 7-10 Tbsp a few stalks of chives
- 100 g Skimmed milk yoghurt
- 1 TEASPOON Lemon juice
- 1/2 TEASPOON medium hot mustard
- 7-10 Tbsp Basil
Directions
- 1
Finely dice onion and garlic, press garlic through a garlic press. Heat olive oil in a pan. Fry the minced meat until crumbly. Fry onions and garlic. Season with salt, pepper, paprika and herbs from Provence.
- 2
Stir in tomato paste. Coarsely chop the tomatoes in the tin with a knife. Add stock and tomatoes to the mince, bring to the boil. Simmer for about 8 minutes
- 3
Cook the pasta in boiling salted water for about 10 minutes until al dente. Cut radicchio and chicory into bite-sized pieces. Distribute on small bowls with lamb's lettuce. Cut chives into small rolls. Mix yoghurt, lemon juice, mustard, chives, salt and pepper.
- 4
Pour over the salad. Pour pasta onto a sieve, rinse and drain. Mix with the sauce and arrange on two plates. Serve garnished with basil leaves
Nutrition Facts
600 kcal
51 g
16 g
35 g
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