Quick & Easy

Lamb and chilli pasta

Fill up on zucchini, capsicum, spinach and lamb backstrap with this spicy and easy pasta dish.
LAMB AND CHILLI PASTAAustralian Women's Weekly



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.


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