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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 12 ounces ground lamb
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive or vegetable 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 package (8 ounces) small pasta, cooked and drained
  • 1/4 cup sliced ripe olives

Directions

In a large skillet, cook lamb, onion and garlic in oil until meat is no longer pink and vegetables are tender; drain. Set aside and keep warm. Add the zucchini, tomatoes, mushrooms, basil, pepper and seasoned salt to skillet; cover and cook for 5 minutes or until vegetables are tender. Add pasta, olives and lamb mixture; 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.

  • 12 ounces ground lamb
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive or vegetable 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 package (8 ounces) small pasta, cooked and drained
  • 1/4 cup sliced ripe olives
  1. In a large skillet, cook lamb, onion and garlic in oil until meat is no longer pink and vegetables are tender; drain. Set aside and keep warm. Add the zucchini, tomatoes, mushrooms, basil, pepper and seasoned salt to skillet; cover and cook for 5 minutes or until vegetables are tender. Add pasta, olives and lamb mixture; heat through. Yield: 8 servings.
Originally published as Pasta Lamb Skillet in Quick Cooking March/April 1999, p47

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