Pasta Lamb Skillet

Hello!

I feel like it has been ages since I was here.  I do have a new recipe for you though.  I have even made it twice!

That is how you can tell it is good and EASY!

Let's start with the usual disclaimer.  I did not make the recipe right the first time.  I did not have the right ingredients when it came time to make it.  Instead of switching gears, I decided to just try and wing it. Surprisingly it worked well.

The original recipe is from Taste of Home.com.  and you can find it at http://www.tasteofhome.com/recipes/pasta-lamb-skillet

Pasta Lamb Skillet

Ingredients
1 package (8 ounces) small pasta
12 oz 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 oz.) diced tomatoes, not drained
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

1.  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.

2.  In the 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 the olives and lamb mixture to skillet; heat through.

Serves 8

One serving - 228 calories, 9 g fat (3 g saturated fat) 28 mg cholesterol, 176 mg sodium, 27 g carbohydrate, 3 g fiber, 12 g protein.

Changes -  (I am singing David Bowie right  now so you can too)

The first time I made this recipe, I did not have any zucchini.  I substituted broccoli.  It worked just fine.  I also added a bag of spinach near the end.

I used bow tie pasta both times I made the recipe.

I did not use the olive oil - I sprayed the pan with Pam.

I did use fresh basil.  It smells heavenly and really adds to the dish.  I don't know if the dried would have the same effect.

I did not add the pepper or seasoned salt.  I just don't usually cook with them. (Yes, I know I should but I don't)  I did not add salt at the table.  It was fine without.  (since I am a bit of a salt hound that is saying a lot)

I did put the mushrooms in at the beginning rather than at the middle.  I had them in the skillet with the meat, onions and garlic.

I have used ground lamb both times.  This recipe is one that I am not sure that you can substitute ground beef or ground turkey.  The lamb does add a certain flavor.  Now, I know that some people don't like lamb so try it without.

I did add some fat free feta cheese to the top.  Just a sprinkling and we liked it.

As an added bonus - I think it works great as a leftover for lunch.  It re-heats well in the microwave and tastes great.

I hope you like it!

Thanks for reading!

(If you are wondering what I am doing with the rest of my time, check out my other blog at Musings on a Life)