Moroccan Pasta

Heat a 12-inch skillet with 2 tablespoons of canola oil. Bring a large pot of water to boil.
Season lamb with salt and pepper, and sear over medium heat, turning every 2 minutes until browned on each side. Set lamb aside on a plate.
Turn heat down to medium low and add onion, carrots, turmeric, and cinnamon. Sauté for 3 minutes. Add lamb, zucchini, tomato, raisins, almonds, and ginger to the skillet and cook for 5-10 minutes, until vegetables are tender.
Meanwhile, cook the pasta in the pot of boiling water according to the directions, and drain.
In a large serving bowl, combine pasta and lamb mixture. Garnish with chopped fresh parsley.

Banner Image:

Moroccan-Pasta-Barilla750px.jpg

Grain:

Wheat [1]

Ingredients:

1 (16 ounce) box cellentani pasta, preferably whole grain

2 tablespoons canola oil

1 pound lamb shoulder, cut into 1 ½ inch cubes

2 teaspoons salt

½ teaspoon black pepper

1 ½ cups onion, diced

1 ½ cups carrot, diced

¼ teaspoon turmeric

Pinch cinnamon

1 ½ cups zucchini, diced

1 ½ cups tomatoes, diced

2 tablespoons raisins

2 ounces sliced almonds

½ teaspoon ground ginger

1 tablespoon chopped fresh parsley

Active time:

30 minutes

Yield:

8 Servings

Nutrition:

Calories: 350, Fat: 19g, Saturated Fat: 6g, Sodium: 360mg, Carbohydrate: 29g, Fiber: 4g, Protein: 15g

Author:

Recipe and photo courtesy of Barilla [2].

Diet:

Mediterranean DietAfrican Heritage Diet

Recipe tags:

Quick & Easy

Course:

Main dishes

Rating:

Description:

The twists and spirals of cellentani pasta capture and hold all of the delicious elements of this Moroccan-inspired sauce, ﬂavored with lamb shoulder, turmeric, cinnamon, and ground ginger. Enjoy with a green salad or roasted vegetables. If you can’t ﬁnd whole grain cllentani, try rotini.