Photo: Emiliano Vittoriosi
Greek-Style Penne with Lamb, Parsnips, Tomatoes, and Cinnamon
10 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
658
Calories
36g
Protein
44g
Fat
32g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 very large onion, halved through root end, cut lengthwise into 1/3-inch-thick slices (about 4 cups)
- 12 ounces medium parsnips (about 4), peeled, cut on slight diagonal into 1/4-inch-thick slices
- 4 garlic cloves, minced
- 8 ounces ground lamb
- 1 1/4 teaspoons ground cinnamon
- 2 14 1/2-ounce cans diced tomatoes in juice
- 12 ounces penne
- 1/2 cup chopped fresh parsley
- Crumbled feta cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes