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  • Lamb & Black Olive Pasta

    1 vote
    Lamb & Black Olive Pasta
    Servings: 2
    by Mary Joseph
    24 recipes
    >
    A Greek/Italian fusion of deliciousness.

    Ingredients

    • ½ pound orecchiette* pasta
    • ½ pound ground lamb
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 3-4 cloves garlic, minced
    • ¼ cup heavy cream
    • 1 cup sliced large black olives
    • 2 cups roughly chopped baby spinach
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 2-3 ounces (¼ - ½ cup) crumbled Feta cheese

    Directions

    1. Boil orecchiette according to package directions.
    2. While pasta is boiling, heat a medium skillet heat over low-medium heat. Add lamb, salt and pepper. After about 4 or 5 minutes add the minced garlic. Cook and stir until all of the pink in the lamb is gone - about 3 or 4 more minutes.
    3. Add cream, bring to a boil and cook for 3 minutes. Remove skillet from heat (keep the meat in the pan).
    4. When pasta is done, drain and add back to pot. Immediately add the meat mixture, olives, spinach, salt and pepper. Toss constantly until spinach is wilted. Add Feta and stir until combined. Serve hot.

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