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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Ground lamb provides an interesting change from ground beef in this speedy stovetop dinner. Use shells, spirals or any small pasta you have on hand. Ingredients:
1 package (8 ounces) 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 (1-1/4 cups) |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup sliced fresh mushrooms |
3 tablespoons minced fresh basil or 1 tablespoon dried basil |
1/2 teaspoon pepper |
1/4 to 1/2 teaspoon seasoned salt |
1/4 cup sliced ripe olives |
Directions:
1. 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.
2. 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. Yield: 8 servings.
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