Name: Lamb and chilli pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 375 gram pappardelle egg pasta; 1/4 cup (60ml) extra virgin olive oil; 1 medium (150g) brown onion, chopped; 2 small (180g) green zucchini, sliced thinly; 1 large (350g) yellow capsicum, chopped; 2 cloves garlic, crushed; 4 anchovies, chopped finely; 2 large red chillies, sliced; 400 gram lamb backstrap (eye of loin), sliced thinly; 125 gram cherry tomatoes, halved; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 100 gram baby spinach leaves

Lamb and chilli pasta

Fill up on zucchini, capsicum, spinach and lamb backstrap with this spicy and easy pasta dish.

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Serves 6

Prep

15M

Cook

20M

Total

35M

Ingredients

375 gram pappardelle egg pasta

1/4 cup (60ml) extra virgin olive oil

1 medium (150g) brown onion, chopped

2 small (180g) green zucchini, sliced thinly

1 large (350g) yellow capsicum, chopped

2 cloves garlic, crushed

4 anchovies, chopped finely

2 large red chillies, sliced

400 gram lamb backstrap (eye of loin), sliced thinly

125 gram cherry tomatoes, halved

1/2 cup loosely packed fresh flat-leaf parsley leaves

100 gram baby spinach leaves

Method

1.Cook pasta in a large saucepan of boiling water, uncovered, until tender. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pan.

2.Meanwhile, heat half the oil in a large frying pan; cook onion, zucchini and capsicum until vegetables soften. Add garlic, anchovies and chilli; cook until fragrant. Remove from pan.

3.Heat remaining oil in same pan; cook lamb, in batches, until browned all over and cooked as desired.

4.Add tomatoes, parsley and spinach to pan, cook until spinach just wilts.

5.Combine pasta with vegetable mixture, lamb mixture and enough reserved pasta water to coat. Toss gently to combine. Serve immediately.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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