Photo: Eaters Collective
Pasta with Lamb and Rosemary
10 ingredients
Serves 4.
openrecipes
Ground lamb and zucchini cooked with fresh rosemary and tomatoes create a succulent—and unexpected—sauce for pasta. Slightly salty pecorino cheese is the perfect garnish. End the meal with fresh grapes and sliced ripe pears.
Estimated Nutrition (whole recipe, rough)
863
Calories
43g
Protein
46g
Fat
65g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. olive oil
- 1 large yellow onion, thinly sliced
- 1 Tbs. minced fresh rosemary
- 1/2 lb. ground lamb
- Coarse kosher salt and freshly ground pepper, to taste
- 1/4 cup dry white wine
- 2 cans (each 14.5 oz.) diced tomatoes with juices
- 2 large zucchini, about 1 lb. total, cut into 1/2-inch cubes
- 10 to 12 oz. rotini or rotelle pasta, preferably multigrain
- 1/2 cup grated pecorino romano cheese, plus more for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes