Name: Leftover Lamb And Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups leftover cooked lamb, shredded or diced; 8 oz pasta of your choice (such as penne or fusilli); 1 tablespoon olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 1 teaspoon dried oregano; Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Grated Parmesan cheese (optional, for serving)

Instructions

Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.
Add the leftover lamb to the skillet and cook until heated through, stirring occasionally, for about 5 minutes.
Pour in the diced tomatoes with their juices and add the dried oregano. Season with salt and pepper to taste. Stir well to combine all the ingredients.
Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly. If the mixture looks too dry, add some of the reserved pasta water to loosen it up.
Add the cooked pasta to the skillet and toss everything together gently to coat the pasta in the flavorful sauce.
Once everything is heated through and well combined, remove the skillet from the heat. Taste and adjust the seasoning if needed.
Serve the Leftover Lamb and Pasta hot, garnished with chopped fresh parsley and a sprinkle of grated Parmesan cheese if desired. Enjoy this delicious meal with a side of crusty bread or a simple green salad.

Ingredients

Instructions

Nutrition Facts