Lamb and Pasta Medley
Ingredients
- 1 lb minced raw lamb
- 2 tablespoons olive oil
- 1 onion chopped
- 1 green pepper deseeded and chopped
- 2 courgettes finely chopped
- 14 oz can tomatoes
- 1/2 pint water
- 9 oz pasta shapes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt and freshly ground black pepper
- 4 oz mushrooms sliced
Instructions
- Heat the oil in a saucepan and fry the onion, green pepper and courgettes gently for 2 - 3 minutes until they are beginning to soften.
- Add the lamb, turn the heat to
- high and fry until the meat is evenly browned, stirring with a wooden spoon to remove any lumps. Pour off any excess fat.
- Stir in the tomatoes with their juice and the water, breaking up the tomatoes with the spoon. Bring to the boil, stirring frequently.
- Add the pasta, herbs and salt and pepper to taste and mix well. Cover the pan and simmer the lamb and pasta for 15 minutes.
- Stir in mushrooms and simmer, uncovered, for 10 minutes. Serve the lamb and pasta medley at once.
Calories: 675 kcal
Carbohydrates: 39 g
Protein: 30 g
Fat: 36g
Saturated Fat: 13 g
Cholesterol: 83 mg
Sodium: 1132 mg
Potassium: 1144 mg
Fiber: 7 g
Sugar: 13 g
Vitamin A: 1016 IU
Vitamin C: 55 mg
Calcium: 109 mg
Iron: 6 mg