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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lamb and Zucchini Fusilli Tossed with Basil Butter Recipe

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This recipe for Lamb and Zucchini Fusilli Tossed with Basil Butter is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup (1/2 stick) butter
1/2 cup chopped fresh basil
2 tablespoons olive oil
1 onion, chopped
3 large shallots, chopped
8 ounces ground lamb
1 pound zucchini, trimmed, grated (about 3 1/2 cups)
1/4 cup dry white wine or 2 tablespoons fresh lemon juice
1 pound fusilli or other corkscrew pasta
3/4 cup grated Parmesan cheese (about 2 1/2 ounces)

Directions:
Directions:
Melt butter in small saucepan over medium heat. Stir in basil. Set aside. Heat oil in large skillet over medium heat. Add onion and shallots and sauté until soft, about 5 minutes. Add lamb; sauté until cooked through, stirring occasionally, about 8 minutes. Increase heat to medium-high. Add zucchini and sauté until wilted, about 7 minutes. Add wine, reduce heat, and simmer until reduced by half, about 5 minutes. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add zucchini-lamb mixture and basil butter to pasta; toss to coat. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with Parmesan.

Number Of Servings:
Number Of Servings:
6

 

 

 

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