Lamb and Zucchini Fusilli Tossed with Basil Butter |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/4 cup (1/2 stick) butter |
1/2 cup chopped fresh basil |
2 tablespoons olive oil |
1 onion, chopped |
3 large shallots, chopped |
8 ounces ground lamb |
1 pound zucchini, trimmed, grated (about 3 1/2 cups) |
1/4 cup dry white wine or 2 tablespoons fresh lemon juice |
1 pound fusilli or other corkscrew pasta |
3/4 cup grated parmesan cheese (about 2 1/2 ounces) |
Directions:
1. Melt butter in small saucepan over medium heat. Stir in basil. Set aside. Heat oil in large skillet over medium heat. Add onion and shallots and sauté until soft, about 5 minutes. Add lamb; sauté until cooked through, stirring occasionally, about 8 minutes. Increase heat to medium-high. Add zucchini and sauté until wilted, about 7 minutes. Add wine, reduce heat, and simmer until reduced by half, about 5 minutes. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add zucchini-lamb mixture and basil butter to pasta; toss to coat. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with Parmesan.
|
|