Wednesday, October 23, 2013

Greek(ish) Pasta with Lamb, Zucchini, and Feta

Any meal I can make in half an hour that is hearty and delicious is a plus in my book. And it combined a few of my favorites lamb, olives, zucchini and feta. My husband loved it as the ingredients had pasta in it. And he loves lamb. Instead of the peppadew peppers we used spicy pickled peppers instead. Next time I will throw in a little bit of thyme for added flavor. 

Greek(ish) Pasta with Lamb, Zucchini, and Feta

Adapted from The

Salt and freshly ground black pepper
1 pound ground lamb
Red pepper flakes, optional
1 pound zucchini, about 2 medium, cut into 1-inch chunks
1 cup kalamata olives, pitted and roughly chopped
8 to 10 peppadew peppers, sliced
6 ounces feta cheese, crumbled

Serves 4
1 pound short, fat, and curly pasta, such as radiatori or macaroni
Cook the pasta in generously-salted water, according to package directions.
While the pasta cooks, brown the lamb in your deepest, widest sauté pan (a Dutch oven would work as well). Cook the lamb over medium-high heat, stirring frequently to break it into crumbles. Cover, if desired, with a spatter guard to keep the lamb fat from spattering all over the stove. Cook for about 7 to 10 minutes, or until the lamb is completely cooked and beginning to crisp up and get deeply browned. If desired, sprinkle with red pepper flakes.
Add the zucchini and continue cooking over medium-high heat for an additional 3 to 5 minutes, or until the zucchini is hot but still crisp. Toss in the olives and sliced peppers, and cook for an additional 1 minute or until they are heated through. Remove from the heat and season to taste with salt and pepper.
Drain the cooked pasta and return the pasta to the cooking pot. Toss with the zucchini and lamb (include the juices and fat from the pan). Stir thoroughly then top with the crumbled feta. Serve immediately.

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