[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 12 & 6 month plans only. Min. cost (Core) NZ$120. Offer ends 22/06/24. See terms.
Photo of Orecchiette with lamb and grape tomatoes by WW

Orecchiette with lamb and grape tomatoes

Total Time
25 min
10 min
15 min
This warm and comforting dish has the goodness of extra vegies.


Dry pasta

220 g, (orecchiette)

Olive oil

3 tsp

Lamb backstrap, raw

320 g, (buy 400g), fat trimmed, thickly sliced


1 medium, cut into 2cm pieces

Yellow capsicum

1 large, coarsely chopped

Cherry tomatoes

200 g


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


  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.


SERVING SUGGESTION: Baby rocket and cucumber salad, drizzled with a little balsamic vinegar.