Pasta with Lamb and Rosemary

Pasta with Lamb and Rosemary is a delightful dish that combines tender lamb with fragrant rosemary, creating a hearty and aromatic meal. Served over al dente pasta, this comforting dish offers a taste of rustic elegance.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Ground lamb - 250 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Fresh rosemary (chopped) - 1 tablespoon
• Onion (finely chopped) - 1 small
• Tomato paste - 2 tablespoons
• Vegetable broth - 150 ml
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (grated) - 30 grams (optional)

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Increase the heat to medium-high and add the ground lamb. Cook until browned, breaking it up with a spatula, for about 5-7 minutes.
5. Stir in the chopped rosemary and tomato paste, cooking for another 2 minutes to combine the flavors.
6. Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes to thicken slightly.
7. Season with salt and black pepper to taste. If the mixture is too thick, add a bit of reserved pasta water to reach your desired consistency.
8. Toss the cooked pasta into the skillet with the lamb mixture, ensuring the pasta is well-coated.
9. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 85 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein from lamb, supporting muscle health.
• Rich in vitamins and minerals from fresh herbs and vegetables.

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