What you will need:
8 oz Whole grain penne pasta
3/4 lb ground lamb-hard to find but so worth it!
1/2 c feta cheese
2 c spinach leaves
1/3 c pesto paste
1/4 lemon juice
1 cup pasta water
1/2 c skim ricotta cheese
2 tsp minced garlic
1/4 c chopped onion (white or spanish)
salt, pepper to taste
pine nuts to garnish
Optional: 1 c beef stock-mine was homemade from left over short ribs (celery, carrots, onion, basil, oregano and burgundy wine) I am pretty sure this contributed to the awesomeness but you should be fine with low sodium store-bought beef stock or without it at all. Lamb has a very powerful taste all on its own!!
Cook lamb in skillet over med heat and drain fat
Cook pasta and set aside to cool-saving one cup of the pasta water for sauce
Add beef stock, garlic, onion, ricotta, feta, seasonings, pesto paste and lemon juice to the lamb and mix together well
Let cook for 8 o 10 min on low to med heat then add in pasta water and pasta giving it all a good mix again
Lastly, add spinach and pine nuts until all melted down and in together then serve
Warning!!! This smells divine from the minute you start to cook the lamb and you will want to taste it several times throughout the cooking process….its just so good!
(p.s. great for kids too! My 3 year old had 2 helpings!!)
(p.p.s remember portion control-you can eat this and not feel guilty about being what feels like indulgent but remember to save some for lunch the next day!! )
Makes about 5 total servings and I served it with a tomato and feta salad dressed in olive oil and red wine vinegar!