Pasta Lamb Skillet
Tender lamb pieces sautéed with pasta in a one-pan dish, possibly with tomatoes or Middle Eastern spices. Comforting and hearty.
Ingredients
- 1 (8 ounce) package 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 (14.5 ounce) can diced tomatoes, undrained
- 1 cup sliced fresh mushrooms
- 3 tablespoons minced fresh basil 1/2 teaspoon pepper
- 1/4 teaspoon seasoned salt 1/4 cup sliced ripe olives
Description
- 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.
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