Pasta Moussaka
- Total Time
- 0:22
- Prep
- 0:07
- Cook
- 0:15
- Serves
- 6
- Difficulty
- Moderate
This pasta is a leaner version of the Greek classic without sacrificing its authentic flavor.
-
uncooked onion(s)1 large, chopped
-
garlic clove(s)2 clove(s), medium, minced
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uncooked ground lamb1 pound(s), lean
-
dried oregano2 tsp
-
ground cinnamon1 tsp
-
freshly grated nutmeg½ tsp
-
table salt½ tsp
-
black pepper¼ tsp, freshly ground
-
reduced-sodium chicken broth½ cup(s)
-
fresh parsley⅓ cup(s), flat-leaf , chopped
-
white wine¼ cup(s)
-
canned tomato paste3 Tbsp
-
uncooked pasta¾ pound(s), fresh linguine or fettuccine
-
grated Parmesan cheese2 Tbsp
- Bring 3 quarts of water to a boil in a large saucepan over high heat.
- Meanwhile, spray a medium saucepan with nonstick spray and set over medium-high heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 20 seconds.
- Add the ground lamb and cook, breaking it apart with a wooden spoon, until cooked through, about 2 minutes. Add the oregano, cinnamon, nutmeg, salt, and pepper; cook until fragrant, about 15 seconds. Stir in the broth, parsley, wine, and tomato paste; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook until al dente, about 2 minutes. Drain, rinse with warm water, and serve with the sauce and Parmesan cheese. Yields 1/2 cup sauce, 1/2 cup pasta, and 1 teaspoon Parmesan cheese per serving.