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Pasta Lamb Skillet Recipe

Ground lamb provides an interesting change from ground beef in this speedy stovetop dinner. Use shells, spirals or any small pasta you have on hand.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:8 servings

Ingredients

  • 1 package (8 ounces) small pasta
  • 12 ounces ground lamb
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 medium zucchini, quartered and thinly sliced (1-1/4 cups)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup sliced fresh mushrooms
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 to 1/2 teaspoon seasoned salt
  • 1/4 cup sliced ripe olives

Directions

  • 1. Cook pasta according to package directions. In a large skillet, cook lamb, onion and garlic in oil over medium heat until meat is no longer pink and vegetables are tender; drain. Set aside and keep warm.
  • 2. In same skillet, combine the zucchini, tomatoes, mushrooms, basil, pepper and seasoned salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Drain pasta. Add pasta along with olives and lamb mixture to skillet; heat through. Yield: 8 servings.

Nutritional Facts

1 serving equals 228 calories, 9 g fat (3 g saturated fat), 28 mg cholesterol, 176 mg sodium, 27 g carbohydrate, 3 g fiber, 12 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.