1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
12 ounces American Lamb boneless leg or shoulder, sliced in thin strips*
1 medium zucchini, thinly sliced
10 small white mushrooms, sliced
1 can (14.5 ounces) diced tomatoes and juice
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves, crushed
1/2 teaspoon pepper
1/4 teaspoon seasoned salt
8 ounces pasta, cooked and drained
1/4 cup sliced and drained ripe olives, optional
In large skillet with cover, heat oil. Over medium heat, cook onion and garlic for 2 minutes. Add lamb and cook 4 to 5 minutes longer, stirring occasionally, until meat is no longer pink. Drain well, set aside. Add zucchini, mushrooms, tomatoes and juice, basil, pepper and salt. Cover and cook for 5 minutes until vegetables are crisp-tender. Add cooked lamb, onions, pasta and olives, if desired. Heat through and serve.
*12 ounces of ground lamb may be substituted.
PREP TIME: 10 Minutes
COOK TIME: 20 Minutes