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Lamb And Zucchini Fusilli Tossed With Basil Butter

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Ingredients

  • 1/4 cup butter - (1/2 stick)
  • 1/2 cup chopped fresh basil
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 large shallots chopped
  • 8 ounces ground lamb
  • 1 pound zucchini trimmed, and grated - (abt 3 1/2 cups)
  • 1/4 cup dry white wine (or 2 tbspns fresh lemon juice)
  • 1 pound fusilli or other corkscrew pasta
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3/4 cup grated Parmesan cheese (abt 2 1/2 oz)

Details

Servings 6

Preparation

Step 1

Melt butter in small saucepan over medium heat. Stir in basil. Set aside.

Heat oil in large skillet over medium heat. Add onion and shallots and sauté until soft, about 5 minutes. Add lamb; sauté until cooked through, stirring occasionally, about 8 minutes.

Increase heat to medium-high. Add zucchini and sauté until wilted, about 7 minutes. Add wine, reduce heat, and simmer until reduced by half, about 5 minutes.

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot.

Add zucchini-lamb mixture and basil butter to pasta; toss to coat. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with Parmesan.

This recipe yields 6 servings.

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Clamburgers LINGUIÇA DE LOMBO FLAMBADA NA CACHAÇA, ACOMPANHADA DE MAIONESE TEMPERADA