Name: Lamb and courgette pappardelle pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 250 gram pappardelle; 1 tablespoon olive oil; 250 gram lamb fillets, trimmed, thinly sliced; 1 red onion, sliced; 1 long red chilli, chopped; 2 garlic cloves, crushed; 1 bunch asparagus, trimmed, sliced; 1 cup frozen broad beans, thawed, podded; 2 courgettes, sliced; 120 gram packet baby spinach; 1/4 cup crumbled reduced-fat feta; parsley leaves, lemon wedges to serve

Lamb and courgette pappardelle pasta

This delicious recipe sees lamb fillets and green veges tossed through silky ribbons of pappardelle pasta. Chilli and lemon give this diabetic-friendly dish a final zing of flavour

Serves 4

Prep

10M

Cook

30M

Total

40M

This recipe first appeared in Woman’s Day.

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Ingredients

250 gram pappardelle

1 tablespoon olive oil

250 gram lamb fillets, trimmed, thinly sliced

1 red onion, sliced

1 long red chilli, chopped

2 garlic cloves, crushed

1 bunch asparagus, trimmed, sliced

1 cup frozen broad beans, thawed, podded

2 courgettes, sliced

120 gram packet baby spinach

1/4 cup crumbled reduced-fat feta

parsley leaves, lemon wedges to serve

Method

1.In a large saucepan, cook pasta following packet instructions. Drain, reserving ½ cup cooking liquid. Return pasta to pan. Cover.

2.In a large frying pan, heat half the oil on high. Cook lamb in two batches for 2-3 minutes each until browned. Transfer to a plate.

3.In the same pan, heat remaining oil on high. Sauté onion, chilli and garlic for 1-2 minutes until onion is tender. Add asparagus, beans and courgette. Cook, stirring, for 2-3 minutes until just tender.

4.Return lamb to pasta with courgette mixture, spinach and reserved cooking water. Cook, tossing gently, for 1-2 minutes to heat through. Top with feta and parsley. Serve with lemon wedges.