Moroccan Pasta Recipe

Bonus: Your kitchen’s going to smell amazing.

Servings: 8

Ingredients
1 box cellentani
2 tablespoons canola oil
2 lb. lamb shoulder, cut into 1 ½ inch dice
2 teaspoons salt
½ teaspoon black pepper
1 ½ cups onion, diced
1 ½ cups carrot, diced
¼ teaspoon tumeric
pinch cinnamon
1 ½ cups zucchini, diced
1 ½ cups tomatoes, diced
2 tablespoons raisins
2 ounces sliced almonds
½ teaspoon ground ginger
1 tablespoon chopped fresh parsley      

Directions
1.    Heat a 12-inch skillet with 2 tablespoons of canola oil.
2.    Season lamb with salt and pepper, and sear over medium heat, turning every 2 minutes until browned on each side. Set lamb aside on a plate.
3.    Turn heat down to medium low and add onion, carrots, turmeric, and cinnamon; sauté for 3 minutes.
4.    Add lamb, zucchini, tomato, raisins, almonds, and ginger to the skillet and cook for 3 minutes.
5.    Bring a large pot of water to boil. Cook the pasta according to the directions, drain.
6.    In a large serving bowl, combine pasta and lamb mixture.
7.    Garnish with chopped cilantro.

Photo Credit: Lou Manna

Calories: 364.5 Total Fat: 10.2g Total Carb: 56.6g Protein: 14.8g