Name: Lamb and chilli pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 375 gram pappardelle egg pasta; 1/4 cup (60ml) extra virgin olive oil; 1 medium (150g) brown onion, chopped; 2 small (180g) green zucchini, sliced thinly; 1 large (350g) yellow capsicum, chopped; 2 cloves garlic, crushed; 4 anchovies, chopped finely; 2 large red chillies, sliced; 400 gram lamb backstrap (eye of loin), sliced thinly; 125 gram cherry tomatoes, halved; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 100 gram baby spinach leaves

Lamb and chilli pasta

Fill up on zucchini, capsicum, spinach and lamb backstrap with this spicy and easy pasta dish.

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Serves 6

Prep

15M

Cook

20M

Total

35M

Ingredients

375 gram pappardelle egg pasta

1/4 cup (60ml) extra virgin olive oil

1 medium (150g) brown onion, chopped

2 small (180g) green zucchini, sliced thinly

1 large (350g) yellow capsicum, chopped

2 cloves garlic, crushed

4 anchovies, chopped finely

2 large red chillies, sliced

400 gram lamb backstrap (eye of loin), sliced thinly

125 gram cherry tomatoes, halved

1/2 cup loosely packed fresh flat-leaf parsley leaves

100 gram baby spinach leaves

Method

1.Cook pasta in a large saucepan of boiling water, uncovered, until tender. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pan.

2.Meanwhile, heat half the oil in a large frying pan; cook onion, zucchini and capsicum until vegetables soften. Add garlic, anchovies and chilli; cook until fragrant. Remove from pan.

3.Heat remaining oil in same pan; cook lamb, in batches, until browned all over and cooked as desired.

4.Add tomatoes, parsley and spinach to pan, cook until spinach just wilts.

5.Combine pasta with vegetable mixture, lamb mixture and enough reserved pasta water to coat. Toss gently to combine. Serve immediately.

Not suitable to freeze or microwave.
Note

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Ingredients

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