Recipes Main Courses Lamb Pasta with Lamb and Rosemary

Pasta with Lamb and Rosemary

Pasta with Lamb and Rosemary is rated 3.5 out of 5 by 2.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 4

Ground lamb and zucchini cooked with fresh rosemary and tomatoes create a succulent—and unexpected—sauce for pasta. Slightly salty pecorino cheese is the perfect garnish. End the meal with fresh grapes and sliced ripe pears. 

Ingredients:

  • 2 Tbs. olive oil 
  • 1 large yellow onion, thinly sliced 
  • 1 Tbs. minced fresh rosemary  
  • 1/2 lb. ground lamb 
  • Coarse kosher salt and freshly ground pepper, to taste 
  • 1/4 cup dry white wine 
  • 2 cans (each 14.5 oz.) diced tomatoes with juices 
  • 2 large zucchini, about 1 lb. total, cut into 1/2-inch cubes 
  • 10 to 12 oz. rotini or rotelle pasta, preferably multigrain 
  • 1/2 cup grated pecorino romano cheese, plus more for serving 

Directions:

In a large fry pan over medium-high heat, warm the olive oil. Add the onion and rosemary and sauté until the onion is tender, about 5 minutes. Add the lamb and season with salt and pepper. Sauté, breaking up the meat with a wooden spoon, until the lamb is no longer pink, about 3 minutes. Add the wine and boil until absorbed, about 2 minutes. Add the tomatoes and their juices and bring to a boil. Stir in the zucchini. Reduce the heat to medium-low and boil slowly, stirring occasionally, until the sauce is thick, about 10 minutes.

Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente, about 11 minutes. Drain the pasta, add it to the sauce and toss to coat. Stir in the 1/2 cup cheese.

Taste and adjust the seasonings with salt and pepper. Transfer the pasta to warmed shallow bowls and serve immediately, passing more cheese at the table. Serves 4.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).

Rated 3 out of 5 by from Lacking in flavor As I was sauteing the onions and rosemary, it smelled fantastic. Adding in the lamb and wine made it even better. So I was surprised that after simmering the sauce, there was a serious lack of any distinct flavor - the rosemary, wine, and lamb flavors all disappeared in the tomatoes. Maybe more rosemary or some pepper flakes and maybe even a little sugar to overcome the harshness of so many tomatoes. Also, you might want to plan on simmering your sauce for double the time. After 10 minutes, my zucchini were nowhere cooked through. This has potential, but needs work. And finally, this serves more like 6 people.
Date published: 2015-05-20
Rated 4 out of 5 by from Basic, good weeknight dinner This is very nice and basic and there's nothing wrong with it. It doesn't have any of the interest that the other Williams Sonoma recipes have, however. I would maybe add some more rosemary and white wine? Both were undetectable in my final product.
Date published: 2014-08-13
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