PASTA WITH RUSTIC TOMATO SAUCE
Total Time: 30 minutes or less
Lamb Cuts: Leg (bone-in, boneless), Shoulder
Category: Entrée
Servings: 8
Preparation Time: 10
Cook Time: 20

Ingredients:
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
12 ounces American Lamb boneless leg or shoulder, sliced in thin strips*
1 medium zucchini, thinly sliced
10 small white mushrooms, sliced
1 can (14.5 ounces) diced tomatoes and juice
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves, crushed
1/2 teaspoon pepper
1/4 teaspoon seasoned salt
8 ounces pasta, cooked and drained
1/4 cup sliced and drained ripe olives, optional

Directions:
In large skillet with cover, heat oil. Over medium heat, cook onion and garlic for 2 minutes. Add lamb and cook 4 to 5 minutes longer, stirring occasionally, until meat is no longer pink. Drain well, set aside. Add zucchini, mushrooms, tomatoes and juice, basil, pepper and salt. Cover and cook for 5 minutes until vegetables are crisp-tender. Add cooked lamb, onions, pasta and olives, if desired. Heat through and serve. *12 ounces of ground lamb may be substituted.

Nutritional Information:
212 calories
12 g protein
27 g carbohydrate
6 g total fat
25% calories from fat
25 mg cholesterol
2 g fiber
163 mg sodium
4 mg niacin
.14 mg vitamin B6
1 mcg vitamin B12
2 mg iron
2 mg zinc

Nutritious Lamb
American lamb is a good source of protein, niacin, zinc, iron and Vitamin B-12.