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Diabetes Quick Fix: Florentine Lamb and Linguine

Linda Gassenheimer, Tribune News Service on

Published in Health Advice

Herb-crusted lamb, served on a bed of spinach, tomatoes and fresh linguine make this traditional Italian dish.

Helpful Hints:

— 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

Recipe by Linda Gassenheimer

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.

Yield 2 servings.

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.

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

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