Lamb, lemon and olive pasta
- 400g lamb mince
- ½ onion, finely chopped
- 1 ½ teaspoons Spanish paprika
- ½ teaspoon chilli powder
- ½ teaspoon salt
- ½ teapsoon black pepper
- olive spray oil
- 1 tomato, chopped
- zest of 1 lemon
- ½ preserved lemon, sliced (optional but delicious)
- 10 kalamata olives, pitted and sliced
- ½ cup finely chopped fresh parlsey
- ¼ cup feta, crumbled
- olive oil for dressing
- 300g pasta of your choice
Log In or Sign Up to save this recipe to your shopping list.
1 Cook the onion slowly in a spray of olive oil until soft. Add the mince, spices, salt and pepper, toss to combine, and cook until browned and cooked through. Drain any fat off from the meat.
2 Cook the pasta, chop up all the bits, and when the pasta is ready, drain it and save a wee bit of the water to put in the sauce. Combine everything in the pan except for the feta, toss it well, and put a bit of the water in to make a nice texture. Put into bowls, crumble the feta over the top, season with salt, pepper and olive oil and devour.
Nutrition Info (per serve)
Total fat 20.4g
–Saturated fat 7.6g
Dietary fibre 5.1g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
Leave a Reply
You must be logged in to post a comment.