Whole grain pasta is rustic enough to stand up well to a thick lamb-andtomato sauce. Topping it with creamy ricotta and fresh mint adds a touch of elegance. Serve with cracked black pepper and a simple green salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
In large skillet, heat oil over medium heat; cook onion, garlic and Italian seasoning until fragrant, about 2 minutes. Add lamb; cook over medium-high heat, breaking up with spoon, until lightly browned, about 3 minutes. Drain off all but 1 tsp fat.Add zucchini; cook for 2 minutes. Add tomatoes, salt and pepper; bring to boil. Reduce heat and simmer, uncovered, until sauce is thickened and zucchini is tender, about 10 minutes.
Meanwhile, in saucepan of boiling salted water, cook pasta according to package directions; drain. Add to sauce and toss to coat. Top each serving with ricotta; sprinkle with mint.
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 794 mg
- Sugars 14 g
- Protein 32 g
- Calories 519.0
- Total fat 19 g
- Potassium 914 mg
- Cholesterol 75 mg
- Saturated fat 8 g
- Total carbohydrate 52 g
%RDI
- Iron 53.0
- Folate 60.0
- Calcium 14.0
- Vitamin A 15.0
- Vitamin C 13.0
