Lamb and Zucchini Fusilli Tossed with Basil Butter

By katiemwilson

Ingredients

• 1/4 c (1/2 stick) butter
• 1/2 c chopped fresh basil
• 2 T olive oil
• 1 onion, chopped
• 3 large shallots, chopped
• 8 oz ground lamb
• 1 lb zucchini, trimmed, grated (about 3 1/2 c)
• 1/4 c dry white wine or 2 T fresh lemon juice
• 1 lb fusilli or other corkscrew pasta
• 3/4 c grated parmesan cheese (about 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 min. Add lamb; sauté until cooked through, stirring occasionally, about 8 min. Increase heat to medium-high. Add zucchini and sauté until wilted, about 7 min. Add wine, reduce heat and simmer until reduced by half, about 5 min. 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 a large bowl. Sprinkle with cheese.