This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large saucepan, cook pasta following packet instructions. Drain, reserving ½ cup cooking liquid. Return pasta to pan. Cover.
2.In a large frying pan, heat half the oil on high. Cook lamb in two batches for 2-3 minutes each until browned. Transfer to a plate.
3.In the same pan, heat remaining oil on high. Sauté onion, chilli and garlic for 1-2 minutes until onion is tender. Add asparagus, beans and courgette. Cook, stirring, for 2-3 minutes until just tender.
4.Return lamb to pasta with courgette mixture, spinach and reserved cooking water. Cook, tossing gently, for 1-2 minutes to heat through. Top with feta and parsley. Serve with lemon wedges.
Note
- Pasta will take about 12 minutes to cook to al dente.