Greek-Style Lamb Macaroni

Name: Greek-Style Lamb Macaroni
Cook time: 20 min
Yield: 4

with Spinach, Feta and Mint

Ready in around 20 mins

RECIPE FACT:

The word feta comes from an ancient Greek word meaning slice.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO PREPARE THE VEGETABLES:

Trim the ends off the courgettes then grate. Cut the cherry tomatoes in half. Roughly chop the Italian parsley leaves discarding the stalk and set aside until needed.
2. TO COOK THE MACARONI:

Add the macaroni pasta to the pot of boiling water and cook for 8 mins. Reserve ½ cup of pasta water then drain the pasta into a sieve and drizzle over a little olive oil to avoid it sticking together.
3. TO COOK THE GREEK LAMB:

Heat a non-stick frying pan over a medium-high heat. When the pan is hot add the premium lamb mince and courgette and season with salt and pepper. Cook for 4-5 mins, breaking up any large clumps of meat with a wooden spoon. Add the Greek tomato ragu and bring to a simmer over a medium heat and cook for 2 mins. Add ¼ - ½ cup of reserved pasta water to loosen if too thick. Stir through the cooked macaroni pasta and baby spinach then season with salt and pepper and mix well.
To serve:

Divide the Greek lamb macaroni between bowl. Crumble over the feta then sprinkle over the cherry tomatoes, chopped Italian parsley and toasted almonds.