We were reminded of the hilarious quote from My Big Fat Greek Wedding (speaking of stereotypes...) where the aunt says, "What do you mean he don't eat no MEAT? That's ok. I make lamb." And when we were crumbling in the ground lamb, we couldn't stop thinking about it. So this became Greek pasta.
Have you ever made pasta with ground lamb? When we buy it, it's almost always for meatballs. But we decided to throw it into some leftover macaroni, and it was delicious. It's not that expensive, either, and adds a really nice richness. The zucchini just gives it a bit of green, although you could also use green olives.
Greek(ish) Pasta with Lamb, Zucchini, and Feta
serves two generously
1/2 pound pasta
1 tablespoon olive oil
1 medium zucchini, cut into chunks
1/3 to 1/2 pound ground lamb
salt and pepper
1/2 cup kalamata olives, roughly chopped
4 or 5 peppadew peppers, sliced (optional)
4 ounces feta cheese, crumbled
Cook the pasta in salted water. While it's cooking, heat the oil in a medium frying pan and add the zucchini, seasoning with salt and pepper. Sauté the zucchini over medium heat until just cooked through but still crisp. Clear some space in the middle of the pan and add the lamb. Season again with salt and pepper. Brown the lamb and stir together with the zucchini. Remove from heat.
Drain the pasta and toss with the zucchini and lamb (include the juices and fat from the pan). Add the olives and peppadews, then top with the crumbled feta. Season to taste.
(Image: Elizabeth Passarella)