Pasta with Rustic Lamb Tomato Sauce


  • 1    tablespoon olive oil
  • 1    cup chopped onion
  • 2    cloves garlic, finely chopped
  • 12    ounces 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    tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves, crushed
  • 1/2    teaspoon pepper
  • 1/4    teaspoon seasoned salt
  • 8    ounces pasta, cooked and drained
  • 1/4    cup sliced and drained ripe olives, optional

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.

*12 ounces of ground lamb may be substituted.

8 servings. Preparation time:  10 minutes. Cook time:  20 minutes

Nutrition per serving:  212 calories, 12 g protein, 27 g carbohydrate, 6 g total fat (25% calories from fat), 25 mg cholesterol, 2 g fiber, 163 mg sodium, 4 mg niacin, 0.14 mg vitamin B6, 1 mcg vitamin B12, 2 mg iron, 2 mg zinc.

Recipe and image provided by the American Lamb Board