Lamb Spaghetti
A delicious, easy weeknight dinner, this lamb spaghetti recipe has a tomato-based sauce with added spinach and mint.
Servings: 6 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 3 large garlic cloves, finely chopped
- 1 pound ground lamb
- ⅓ cup tomato paste
- ¾ cup dry red wine
- ½ teaspoon dried oregano
- salt and freshly ground black pepper, to taste
- One 6-ounce bag fresh baby spinach
- 3 tablespoons finely chopped fresh mint
- 16 ounces spaghetti
- ½ cup freshly grated Parmesan or Romano cheese, for topping
Instructions
- In a large saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until translucent, about 5 minutes. Add the lamb and cook, stirring, until the meat is lightly browned, about 10 minutes. Spoon out the fat and discard.
- Stir in the tomato paste, wine and oregano; season with salt and pepper. Cover and simmer over low heat for about 10 minutes. Add the spinach and mint; stir until wilted.
- Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain the pasta, reserving ½ cup of the cooking liquid.
- Toss the pasta with the cooking liquid and the ground lamb sauce.
- Serve with grated cheese.
Nutrition
Serving: 1serving | Calories: 623kcal | Carbohydrates: 63g | Protein: 27g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 63mg | Sodium: 322mg | Potassium: 692mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3062IU | Vitamin C: 13mg | Calcium: 168mg | Iron: 4mg