Lamb and chilli pasta
Fill up on zucchini, capsicum, spinach and lamb backstrap with this spicy and easy pasta dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 375 grams pappardelle egg pasta
- 1/4 cup (60ml) extra virgin olive oil
- 1 medium (150g) brown onion, chopped
- 2 small (180g) green zucchini, sliced thinly
- 1 large (350g) yellow capsicum, chopped
- 2 cloves garlic, crushed
- 4 anchovies, chopped finely
- 2 large red chillies, sliced
- 400 grams lamb backstrap (eye of loin), sliced thinly
- 125 grams cherry tomatoes, halved
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 100 grams baby spinach leaves
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