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
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.
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)