In an attempt to get creative with what we had left in the fridge for the week, this is what I came up with and it was not so bad after all! My daughter even stated "Mom, this is DELICIOUS!" So I figured I would share what I did here too.
INGREDIENTS:
salt
pasta of any type
1/4 c. olive oil
2 cloves garlic
1 lb. lamb
1 c. frozen/thawed peas
1 bunch asparagus, cut into pieces
1 (14 oz.) can tomatoes, drained
2 c. grated Parmesan cheese
1 tsp. ground thyme
DIRECTIONS:
Bring a large pot of water to a boil and add a tbs. of oil to prevent the noodles from clumping together. Then add a tbsp. of salt and add your pasta of choice. (After the pasta is cooked and you are draining the pasta, you should reserve 1 c. of the pasta water.)
Meanwhile, heat a large skillet over medium heat and add 2 tbsp. olive oil. Add the garlic until fragrant, then add the lamb and cook until it is browned on all sides. (160 F)
Add the peas, asparagus, tomatoes, and toss to coat.
Season with 1/4 tsp. salt (or to taste) and add 1/2 c. pasta water. Allow this to simmer for a few minutes, then add the pasta to the sauce and sprinkle 1 1/2 c. Parmesan to the bare pasta. Toss it with the sauce, adding the last 1/2 c. pasta water (as needed) to create a light tomato sauce. Stir in the thyme and drizzle with the remaining 2 tbs. olive oil and 1/2 c. Parmesan cheese.
Enjoy!
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