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Pasta with Lamb and Feta Cheese
Ingredients
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12
ounces boneless lean leg of lamb or beef sirloin steak
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1
tablespoon olive oil or cooking oil
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1
large onion, cut into wedges
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1
teaspoon bottled minced garlic or 2 cloves garlic, minced
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1
6 ounce can tomato paste
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1/2
cup tomato juice
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1/2
cup water
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1/4
cup cider vinegar or red wine vinegar
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1
teaspoon dried oregano, crushed
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1/2
teaspoon ground cumin
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1/4
teaspoon ground cinnamon
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1
medium zucchini, halved lengthwise and sliced (1-1/4 cups)
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Hot cooked orzo or other pasta
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Crumbled feta cheese
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Chopped walnuts or snipped fresh parsley (optional)
Directions
1. Trim any separable fat from meat. Thinly slice meat across the grain into bite-size pieces. In a 10-inch skillet heat oil; stir-fry meat for 2 to 3 minutes or until done. Remove meat from skillet.
2. Add onion and garlic to skillet; stir-fry for 1 minute. Stir in tomato paste, tomato juice, water, vinegar, oregano, cumin, and cinnamon. Add zucchini; bring to boiling. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Return meat to skillet; heat through. Serve over hot cooked orzo or other pasta; sprinkle with feta cheese and, if desired, walnuts or parsley. Makes 4 servings.
Nutrition Facts
(Pasta with Lamb and Feta Cheese)
- Servings Per Recipe 4,
- Calories 349,
- Protein (gm) 19,
- Carbohydrate (gm) 36,
- Fat, total (gm) 15,
- Cholesterol (mg) 51,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 4,
- Vitamin A (RE) 155,
- Vitamin C (mg) 26,
- Sodium (mg) 323,
- Calcium (DV %) 61,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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