- 0:05 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
This fast weeknight meal is also a good standby for quick-and-easy entertaining.
Ingredients
- 12 lamb cutlets, French trimmed
- 200g (1 cup) dried risoni pasta
- 2 small zucchini, ends trimmed, thinly sliced
- 65g baby spinach leaves
- 100g semi-dried tomatoes
- 100g fresh ricotta
- 1 garlic clove
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon drained capers
- Lemon wedges, to serve
Method
- Step 1Preheat a chargrill on medium-high. Add the lamb and cook, for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 2Meanwhile, cook the risoni in a medium saucepan of salted boiling water following packet directions or until al dente, adding the zucchini in the last 2 minutes and the spinach in the last 30 seconds of cooking. Drain. Return to pan.
- Step 3Place tomatoes, ricotta, garlic, oil, lemon juice and capers in the bowl of a food processor and process to combine.
- Step 4Add the tomato mixture to the risoni mixture and stir to combine. Divide among serving plates. Top with lamb and serve with lemon wedges.
- Low carb
- Low sodium
- Lower gi
Nutrition
2664 kj
Energy
28g
Fat Total
9g
Saturated Fat
6g
Fibre
46g
Protein
131mg
Cholesterol
204.52mg
Sodium
11g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
Don’t have a food processor? If you don’t have a food processor, finely chop the tomatoes and capers. Crush the garlic. Place the tomato, capers, garlic, ricotta, oil and lemon juice in a bowl and stir until well combined.
- Author: Heidi Flett
- Image credit: William Meppem
- Publication: Australian Good Taste
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