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Tomato Greek Lamb Pasta

Tomato Greek Lamb Pasta

with Feta and Spinach

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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!

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Lamb

340 g

Penne

(ContainsWheat/Blé)

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

(ContainsMilk/Lait)

1.5 tsp

Cumin, ground

Not included in your delivery

½ tsp

Salt and Pepper*

2 tsp

Salt*

½ tbsp

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

To the large pot with penne, add lamb sauce and spinach. Stir, until spinach wilts and penne is coated in sauce , 1-2 min.

6

Divide tomato Greek lamb pasta between bowls. Crumble over feta.