Recipe -- Pasta With Rustic Lamb Tomato Sauce

12 ounces boneless American leg of lamb or shoulder, sliced in thin strips*
1 Tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1-1/4 cups thinly sliced zucchini
1 cup (4 ounces) sliced mushrooms
1 can (14.5 ounces) diced tomatoes and juice
3 Tablespoons chopped fresh basil leaves or 1 Tablespoon dried basil leaves, crushed
? teaspoon ground black pepper
? teaspoon seasoned salt, optional
8 ounces pasta, cooked and drained
? cup sliced and drained ripe olives, optional

*12 ounces of lean ground lamb may be substituted.

1. In large skillet with cover, heat oil and saut? onion and garlic for 2 minutes.
2. Add lamb and saut? 4 to 5 minutes, stirring occasionally, until meat is cooked.
3. Drain well; set aside.
4. Add zucchini, mushrooms, tomatoes and juice, basil, pepper and salt.
5. Cover and cook for 5 minutes until vegetables are crisp-tender.
6. Mix in cooked lamb and onions, pasta and olives.
7. Heat through and serve.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
(Serves 8)

<< Back