Lamb and Mint Pasta

Lamb and Mint Pasta

Makes 5–6 servings

Ingredients

1 serving of quinoa pasta (1/2 box)

1 pound of lamb, cubed

Fresh mint, roughly chopped

Sundried Tomatoes, roughly chopped

10 stalks of asparagus, cut into fourths or fifths

Spinach

1 medium yellow onion, diced

Several cloves of garlic

Olive Oil*

Feta Cheese

*I like to buy sundried tomatoes in olive oil and use that flavored olive oil for this recipe.

Preparation

In a pot, boil quinoa pasta for the recommended time until pasta is al dente. Once al dente, drain pasta in a colander but save a couple tablespoons of the starchy pasta water.

Meanwhile, pan sauté onions and garlic in a couple tablespoons of olive oil in a skillet over medium to medium-high heat. Once they begin to caramelize, add in asparagus, spinach, and a pinch of the chopped mint. Stir and sauté until the asparagus greens (but not until it browns) and the spinach cooks. Remove from heat and add in the sundried tomatoes while the veggies are still hot.

Either while you’re cooking your veggies or immediately thereafter, throw the lamb chunks into the skillet (you won’t need extra oil to cook the lamb if you cook it in the veggie skillet. If you are using a separate skillet, use a very modest dash of olive oil to cook the lamb). Quickly pan sauté the lamb until it’s medium rare with a bit of roughly chopped mint

.

Combine the lamb and vegetables together in a large skillet. Add in the pasta water and the pasta and stir together. Add in additional mint (to taste) and the feta cheese and serve.