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Lamb and Zucchini Fusili with Basil Butter

September 23, 2002

Lamb and Zucchini Fusili with Basil Butter

1/4 cup (1/2 stick) butter

1/2 cup chopped fresh basil

2 tablespoons olive oil

1 onion, chopped

3 large shallots, chopped

8 ounces ground lamb

1 pound zucchini, trimmed, grated (about 3 1/2 cups)

1/2 cup dry white wine or 2 tablespoons fresh lemon juice

1 pound fusilli or other corkscrew pasta

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3/4 cup grated Parmesan cheese (about 2 1/2 ounces)

To make basil butter, melt butter in small saucepan over medium heat then stir in basil.

Heat oil in heavy large skillet over medium heat. Add onion and shallots; saut until soft, about 5 minutes. Add lamb; saut until cooked through, stirring occasionally, about 8 minutes. Increase heat to medium-high. Add zucchini; saut until soft, about 7 minutes. Add wine; reduce heat and simmer until reduced by half, about 5 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add zucchini-lamb mixture and basil butter; toss to coat. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with Parmesan.

Serves 6.

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