Directions:
- Prepare rigatoni according to package directions; drain.
- Meanwhile, heat olive oil in large skillet over medium-high heat. Saute garlic, lamb, and bell pepper until the lamb is tender, about 3-4 minutes.
- Increase to high heat. Deglaze pan with wine and cook until most of the liquid has evaporated.
- Add tomato and sprig of rosemary. Simmer for 15 minutes.
- Remove from heat and stir in cream, salt, and pepper. Return pan to heat and reduce to medium. Cook until just heated through.
- Toss with hot rigatoni. Garnish with Parmesan, rosemary, sage, and oregano. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.1 Kcal (1495 kJ) | ||
| Calories from fat | 196.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.87g | 34% | |
|---|---|---|---|
| Cholesterol | 52.99mg | 18% | |
| Sodium | 306.63mg | 13% | |
| Potassium | 526.05mg | 11% | |
| Total Carbs | 35.84g | 12% | |
| Sugars | 6.64g | 27% | |
| Dietary Fiber | 4.5g | 18% | |
| Protein | 17.15g | 34% | |
| Vitamin C | 31.5mg | 53% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 29.8mg | 165% | |
| Calcium | 155.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 114.33 Kcal (479 kJ) | ||
| Calories from fat | 63.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 34% | |
|---|---|---|---|
| Cholesterol | 16.97mg | 18% | |
| Sodium | 98.18mg | 13% | |
| Potassium | 168.43mg | 11% | |
| Total Carbs | 11.47g | 12% | |
| Sugars | 2.12g | 27% | |
| Dietary Fiber | 1.44g | 18% | |
| Protein | 5.49g | 34% | |
| Vitamin C | 10.1mg | 53% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 9.5mg | 165% | |
| Calcium | 49.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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