Orecchiette with lamb and grape tomatoes
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This warm and comforting dish has the goodness of extra vegies.
Ingredients
Dry pasta
220 g, (orecchiette)
Olive oil
3 tsp
Lamb backstrap, raw
320 g, (buy 400g), fat trimmed, thickly sliced
Zucchini
1 medium, cut into 2cm pieces
Yellow capsicum
1 large, coarsely chopped
Cherry tomatoes
200 g
Garlic
2 clove(s), thinly sliced
Tomato pasta sauce
½ cup(s), (125ml)
Balsamic vinegar
1 tbs
Fresh oregano
2 tbs
Shaved parmesan cheese
2 tbs
Instructions
1
Cook the pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Return the pasta to the saucepan.
2
Meanwhile, heat half the oil in a large non-stick frying pan over high heat. Cook the lamb, stirring, for 2-3 minutes or until browned. Transfer to a plate.
3
Heat the remaining oil in same pan over medium-high heat. Cook the zucchini and capsicum, stirring, for 3-4 minutes or until golden. Add the tomato and garlic and cook, stirring, for 2-3 minutes or until tomato starts to soften. Return the lamb to the pan with the pasta sauce and vinegar and bring to the boil. Reduce heat and simmer, uncovered, for 4-5 minutes or until the lamb is cooked through and the sauce thickens. Season with salt and pepper.
4
Add the lamb mixture to the pasta and toss gently to combine. Serve the pasta sprinkled with the oregano and parmesan.
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