Pasta with Rustic Lamb Tomato Sauce

Cooking Time: 15-30 minutes
Servings: 8

 12 ounces boneless Cedar Springs leg of lamb or shoulder, sliced in thin strips
1 Tbsp. olive oil
1 cup chopped onion
2 cloves garlic, minced
1 1/4 cups thinly sliced zucchini
1 cup (4 ounces) sliced mushrooms
1 can (14.5 ounces) diced tomatoes and juice
3 Tbsp. chopped fresh basil leaves or 1 Tbsp. dried basil leaves, crushed
1/2 tsp. ground black pepper
1/4 tsp. seasoned salt, optional
8 ounces pasta, cooked and drained
1/4 cup sliced and drained ripe olives, optional
(12 ounces of lean ground Cedar Springs lamb may be substituted)

In large skillet with cover, heat oil and sauté onion and garlic for 2 minutes. Add lamb and sauté 4 to 5 minutes, stirring occasionally, until meat is cooked. 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. Mix in cooked lamb and onions, pasta and olives. Heat through and serve.

Nutrition facts per serving: 207 calories, 5 g total fat, 28 mg cholesterol, 148 mg sodium

Recipe and image provided by the American Lamb Board