Lamb and Spaghetti Primavera
Earthy lamb meatballs are a perfect pairing with a simple spaghetti and tomato sauce.
- 1/2 pound ground American Lamb
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 2 cups meatless spaghetti sauce
- 1-1/2 cups sliced mushrooms
- 1 small zucchini, cut lengthwise and sliced
- 8 ounces spaghetti or linguine, cooked and kept warm
- Shredded Asiago or Parmesan cheese
- In a bowl, combine lamb, Parmesan cheese and garlic powder; mix well. Form in 24, 3/4-inch balls.
- Meanwhile, heat spaghetti sauce in a large saucepan with cover. Add meatballs to sauce; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in mushrooms and zucchini; cook an additional 6 to 8 minutes or until vegetables are tender.
- Ladle meatballs and sauce over pasta. Serve with shredded cheese.
Cooking Lamb: Lamb should be juicy and tender when cooked. Tender lamb cuts can be prepared using dry heat - roasting, broiling, grilling, pan-broiling and pan-frying. Less tender cuts are best prepared using moist heat - braising and stewing.
Calories from Fat 142 (33%)
(24%)Total Fat 16g
(33%)Saturated Fat 7g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrate 54g
(3%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.