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    You are in: Home / Italian / Lamb, Lemon and Olive Pasta Recipe
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    Lamb, Lemon and Olive Pasta

    Lamb, Lemon and Olive Pasta. Photo by Dr. Jenny

    1/1 Photo of Lamb, Lemon and Olive Pasta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Helen Hes's Note:

    From Healthy Food Guide magazine and posted for ZWT 5.

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    Units: US | Metric


    1. 1
      Cook onion in olive oil spray until soft. Add minced lamb, spices, salt and pepper, combine and cook till browned and cooked through. Drain off any fat from the meat mixture.
    2. 2
      Cook pasta and drain it, saving a little bit of the pasta water for the dressing. Combine all ingredients but the feta, toss well and put a bit of the water in to make a nice texture. Put into bowls, crumble feta over the top and season with salt, pepper and olive oil.

    Ratings & Reviews:

    • on April 06, 2010


      Delicious, I loved this. I used a whole wheat pappardelle, and leftover slow cooked lamb leg. I skipped the sugar, and made everything else as directed.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2009


      This was really easy to prepare and had a nice, lemony flavor. I used hot paprika to give it a little zing and I chopped the kalamata olives for better distribution. Other than that, I followed all ingredients and directions as posted. This was enjoyed by both myself and DH. Thanks! Made for ZWT5.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lamb, Lemon and Olive Pasta

    Serving Size: 1 (277 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 731.2
    Calories from Fat 378
    Total Fat 42.0 g
    Saturated Fat 13.8 g
    Cholesterol 81.3 mg
    Sodium 563.2 mg
    Total Carbohydrate 67.6 g
    Dietary Fiber 11.0 g
    Sugars 2.4 g
    Protein 24.6 g

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