This is a throw-in-the-kitchen-sink kind of pasta dish. Anything you got in the fridge or on the counter that needs to be used up; toss it in this pasta dish. Don't follow my recipe, use whatever you like, and have on hand. But, here's what I used.
1 pound Ground Lamb
12 oz Pasta (of your choice; I used Whole Wheat Penne)
2 tablespoons Olive Oil
3 cloves of Garlic
3 cups Broccoli florets (chopped to bite size)
2 cups fresh Green Beans (chopped to bite size)
2 cups fresh Asparagus (chopped to bite size)
1 medium zucchini (chopped to bite size)
1 medium yellow squash (chopped to bite size)
1 pound Button Mushrooms (chopped to bite size)
1 1/2 cups grated Parmesan Cheese
In a large pot of boiling water, cook pasta according to package directions.
Drain pasta and set aside, reserving at least 2 cups of the pasta water for later.
Heat a large skillet over medium heat and brown the Lamb.
Once the Lamb is browned, add Garlic, and saute gently till fragrant.
Start adding vegetables in order of longest to shortest cooking time. (In my case, it was Broccoli, Green Beans, and asparagus, then Zucchini and Squash, then Mushrooms).
Once all vegetables are crisp tender, add the cooked pasta.
Stir to combine
Add at least 1/2 a cup of reserved pasta water to make a sauce. Stir to combine.
Add Parmesan Cheese. Stir to combine till about 1/2 the cheese is melted.
If the sauce is too thick, add more of the reserved pasta water till your sauce is the desired consistency.
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