Lamb And Zucchini Fusilli Tossed With Basil Butter

Lamb And Zucchini Fusilli Tossed With Basil Butter
Lamb And Zucchini Fusilli Tossed With Basil Butter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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)

Directions

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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