Best Pasta Lamb Skillet Recipes

PASTA LAMB SKILLET

Pasta Lamb Skillet image

Ground lamb provides an interesting change from ground beef in this speedy stovetop dinner. Use shells, spirals or any small pasta you have on hand.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (8 ounces) small pasta
12 ounces ground lamb
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 medium zucchini, quartered and thinly sliced (1-1/4 cups)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup sliced fresh mushrooms
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/4 to 1/2 teaspoon seasoned salt
1/4 cup sliced ripe olives

Steps:

Cook pasta according to package directions. In a large skillet, cook lamb, onion and garlic in oil over medium heat until meat is no longer pink and vegetables are tender; drain. Set aside and keep warm. , In same skillet, combine the zucchini, tomatoes, mushrooms, basil, pepper and seasoned salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Drain pasta. Add pasta along with olives and lamb mixture to skillet; heat through.

Nutrition Facts : Calories 228 calories, Fat 9g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 176mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

PASTA WITH TURKISH-STYLE LAMB, EGGPLANT AND YOGURT SAUCE

Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce image

This recipe is inspired by Turkish lamb dumplings, or manti. It does not compromise that savory, near-sacred combination of butter, lamb, garlic and yogurt.

Provided by Melissa Clark

Categories dinner, easy, for two, pastas, main course

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 12

Ingredients

1 large eggplant, about 1 pound, in 1/2 -inch cubes
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher or coarse sea salt, more to taste
3 fat garlic cloves, minced
1 large shallot, minced
1 pound ground lamb
1/4 teaspoon red pepper flakes, preferably Turkish or Aleppo (see note), more to taste
Freshly ground black pepper to taste
1 1/2 tablespoons chopped fresh mint or dill, more to taste
1/2 pound bowtie or orecchiette pasta
2 to 6 tablespoons unsalted butter, to taste
2/3 cup plain Greek yogurt

Steps:

Heat oven to 500 degrees. Bring a pot of water to boil for pasta.
Toss eggplant with 4 tablespoons oil and a large pinch of salt. Spread on a baking sheet, making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes.
In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add lamb, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint or dill and cook for another 2 minutes. Stir eggplant into lamb. Taste and adjust seasonings.
Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter: the amount is to your taste. Let cook until it turns golden brown and smells nutty, about 5 minutes. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt.
Drain pasta and spread on a serving platter. Top with lamb-eggplant mixture, then with yogurt sauce. Pour melted butter over top. Sprinkle on additional red pepper and more mint or dill. Serve immediately.

Nutrition Facts : @context http, Calories 1157, UnsaturatedFat 41 grams, Carbohydrate 73 grams, Fat 78 grams, Fiber 8 grams, Protein 42 grams, SaturatedFat 31 grams, Sodium 447 milligrams, Sugar 11 grams, TransFat 1 gram