Pasta With Rustic Lamb Tomato Sauce

4.5 from 2 ratings

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.

Servings

servings

Ingredients

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
12 ounce boneless leg or shoulder of lamb, sliced in thin strips (12 ounces of ground lamb may be substituted)
1 medium zucchini, thinly sliced
10 small white mushrooms, sliced
14.5 ounce diced tomatoes and juice
3 tablespoon chopped fresh basil leaves or 1 tablespoon dried basil leaves, crushed
1/2 teaspoon pepper
1/4 teaspoon seasoned salt
8 ounce 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.