Tomato Greek Lamb Pasta
with Feta and Spinach
Set the table before you start cooking because this lamb pasta will be done before you know it! Rich lamb ragu, al dente penne, bright spinach, all topped off with a Greek feta twist! YUM!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Lamb
340 g
Penne
(Contains Wheat)
7 g
Oregano
2 box
Crushed Tomatoes
2 tbsp
Tomato Paste
113 g
Onion, chopped
113 g
Baby Spinach
12 g
Garlic
56 g
Feta Cheese, crumbled
(Contains Milk)
1.5 tsp
Cumin, ground
Not included in your delivery
½ tsp
Salt and Pepper*
2 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Don't have a garlic press? Lay garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Roughly chop 1 1/2 tbsp oregano leaves. Roughly chop spinach.
To boiling water, add penne. Cook, stirring occasionally, until tender, 12-14 min. When penne is tender, reserve 1/2 cup pasta water, then drain. Return penne to the large pot, off heat.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil, then onions. Cook, stirring occasionally, until softened, 3-4 min. Add lamb, garlic and 1 1/2 tsp cumin. Cook, breaking up lamb into smaller pieces, until no pink remains, 5-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Season with salt and pepper.
To the pan, add crushed tomatoes, tomato paste, oregano and reserved pasta water. Cook, stirring occasionally, until sauce thickens slightly, 7-9 min. Remove from heat. Season with salt and pepper.
To the large pot with penne, add lamb sauce and spinach. Stir, until spinach wilts and penne is coated in sauce , 1-2 min.
Divide tomato Greek lamb pasta between bowls. Crumble over feta.
