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Pasta Lamb Skillet

By: Taste of Home Test Kitchen

"Ground lamb provides an interesting change from ground beef in this speedy stovetop dinner. Use shells, spirals or any small pasta you have on hand."

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (8 ounce) package small pasta
12 ounces ground lamb
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 medium zucchini, quartered and thinly sliced
1 (14.5 ounce) can diced tomatoes, undrained
1 cup sliced fresh mushrooms
3 tablespoons minced fresh basil
1/2 teaspoon pepper
1/4 teaspoon seasoned salt
1/4 cup sliced ripe olives

Directions

Cook pasta according to package directions. In a large skillet, cook lamb, onion and garlic in oil over medium heat until meat is no longer pink and vegetables are tender; drain. Set aside and keep warm.
In same skillet, combine the zucchini, tomatoes, mushrooms, basil, pepper and seasoned salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Drain pasta. Add pasta along with olives and lamb mixture to skillet; heat through.