Pasta with Rustic Lamb Tomato Sauce
1 tbsp olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
12 American Lamb boneless leg or shoulder, sliced in thin strips*
1 medium zucchini, thinly sliced
10 small white mushrooms, sliced
1 can (14.5 ounces) diced tomatoes and juice
3 tbsp chopped fresh basil leaves or 1 tablespoon dried basil leaves, crushed
0.50 tsp pepper
0.25 tsp seasoned salt
8 pasta, cooked and drained
0.25 cup sliced and drained ripe olives, optional
1
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.
2
*12 ounces of ground lamb may be substituted.
Ingredients
1 tbsp olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
12 American Lamb boneless leg or shoulder, sliced in thin strips*
1 medium zucchini, thinly sliced
10 small white mushrooms, sliced
1 can (14.5 ounces) diced tomatoes and juice
3 tbsp chopped fresh basil leaves or 1 tablespoon dried basil leaves, crushed
0.50 tsp pepper
0.25 tsp seasoned salt
8 pasta, cooked and drained
0.25 cup sliced and drained ripe olives, optional
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