Pasta With Rustic Lamb Tomato Sauce

This twist on a fairly traditional pasta dish introduces lamb into the equation
Contributor
Courtesy of the American Lamb Board

Courtesy of the American Lamb Board

Have you ever considered using lamb in a pasta dish? The American Lamb Board has, and trust us: It's amazing.

This recipe is provided by the American Lamb Board.

4
Servings
377
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  olive oil
  • 1  Cup  chopped onion
  • cloves garlic, finely chopped
  • 12  Ounces  boneless leg or shoulder of lamb, sliced in thin strips (12 ounces of ground lamb may be substituted)
  • medium zucchini, thinly sliced
  • 10  small white mushrooms, sliced
  • 14.5  Ounces  diced tomatoes and juice
  • 3  Tablespoons  chopped fresh basil leaves or 1 tablespoon dried basil leaves, crushed
  • 1/2  Teaspoon  pepper
  • 1/4  Teaspoon  seasoned salt
  • 8  Ounces  pasta, cooked and drained
  • 1/4  Cup  sliced and drained ripe olives (optional)

Directions

In large skillet with cover, heat oil. Over medium heat, cook onion and garlic for 2 minutes. Add lamb and cook 4 to 5 minutes longer, stirring occasionally, until meat is no longer pink. Drain well, set aside. Add zucchini, mushrooms, tomatoes and juice, basil, pepper and salt. Cover and cook for 5 minutes until vegetables are crisp-tender. Add cooked lamb, onions, pasta and olives, if desired. Heat through and serve.

Nutritional Facts

Total Fat
16g
23%
Sugar
14g
16%
Saturated Fat
8g
33%
Cholesterol
64mg
21%
Carbohydrate, by difference
37g
28%
Protein
24g
52%
Vitamin A, RAE
37µg
5%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
102mg
10%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
34µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
37mg
12%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
235mg
34%
Selenium, Se
12µg
22%
Sodium, Na
210mg
14%
Water
244g
9%
Zinc, Zn
3mg
38%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

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