Publisher Photo
Publisher Photo
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.
Recommended: 38 Greek-Style Dinners
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

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.
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.
Originally published as Pasta Lamb Skillet in Quick Cooking March/April 1999, p47

Nutritional Facts

1 each: 228 calories, 9g fat (3g saturated fat), 28mg cholesterol, 176mg sodium, 27g carbohydrate (4g sugars, 3g fiber), 12g protein.

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  • 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
  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.
Originally published as Pasta Lamb Skillet in Quick Cooking March/April 1999, p47

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