Moroccan Pasta | The Whole Grains Council

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