Lamb And Zucchini Fusilli Tossed With Basil Butter Recipes

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ONE-POT SUPER EASY FUSILLI



One-Pot Super Easy Fusilli image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

One 32-ounce box chicken stock
One 28-ounce can crushed fire-roasted tomatoes
One 1-pound box fusilli
One 8-ounce jar drained oil-packed sun-dried tomatoes, julienned, 2 tablespoons oil reserved
One 3.5-ounce jar capers, drained
4 cloves garlic, minced
1 small onion, small dice
Kosher salt and freshly ground black pepper
8 ounces whole milk ricotta
Olive oil, for garnish
12 fresh basil leaves, julienned

Steps:

  • Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
  • Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.

LAMB AND ZUCCHINI FUSILLI TOSSED WITH BASIL BUTTER



Lamb and Zucchini Fusilli Tossed with Basil Butter image

Categories     Herb     Lamb     Pasta     Vegetable     Sauté     Quick & Easy     Basil     Zucchini     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) butter
1/2 cup chopped fresh basil
2 tablespoons olive oil
1 onion, chopped
3 large shallots, chopped
8 ounces ground lamb
1 pound zucchini, trimmed, grated (about 3 1/2 cups)
1/4 cup dry white wine or 2 tablespoons fresh lemon juice
1 pound fusilli or other corkscrew pasta
3/4 cup grated Parmesan cheese (about 2 1/2 ounces)

Steps:

  • Melt butter in small saucepan over medium heat. Stir in basil. Set aside. Heat oil in large skillet over medium heat. Add onion and shallots and sauté until soft, about 5 minutes. Add lamb; sauté until cooked through, stirring occasionally, about 8 minutes. Increase heat to medium-high. Add zucchini and sauté until wilted, about 7 minutes. Add wine, reduce heat, and simmer until reduced by half, about 5 minutes. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add zucchini-lamb mixture and basil butter to pasta; toss to coat. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with Parmesan.

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