Zesty lemon and toasted almonds add lots of flavour to pappardelle pasta with lamb.
Ingredients
- 300g dried pappardelle pasta
- 350g lamb leg steaks
- Olive oil spray
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 3 teaspoons finely grated lemon rind
- 300g baby spinach leaves
- 1 tablespoon water
- 35g (1/3 cup) flaked almonds, toasted
- 60ml (1/4 cup) fresh lemon juice
- Extra virgin olive oil, to serve
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
- Step 2Meanwhile, season both sides of lamb with salt and pepper and spray with oil. Preheat a chargrill on high. Cook lamb for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
- Step 3While lamb is resting, heat oil in a non-stick frying pan over medium heat. Add the garlic, lemon rind, spinach and water. Cook, stirring, for 1 minute or until the spinach just wilts.
- Step 4Thinly slice the lamb. Add lamb, spinach mixture and almonds to pasta and toss to combine. Pour over lemon juice and season with salt and pepper. Drizzle with olive oil.
- Diabetes friendly
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1586 kj
Energy
17g
Fat Total
4g
Saturated Fat
5g
Fibre
27g
Protein
61mg
Cholesterol
222.24mg
Sodium
2g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Kerrie Ray
- Image credit: Brett Stevens
- Publication: Australian Good Taste
0