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Recipe

Mediterranean Lamb Rigatoni with Olives & Feta

Cook time
20 min
Serves
2, 3 or 4
Steps
6

The cut

Lamb Mince Less Than 10% Fat

350 g for 2 people

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Mediterranean Lamb Rigatoni with Olives & Feta

Ingredients

  • Lamb Mince Less Than 10% FatFrom the counter350 g
  • Fresh Rigatoni250 g
  • Red pepper1
  • Zucchini Cubes100 g
  • Lemon pepper seasoning2 g
  • Dried oregano2 g
  • Tomato passata200 g
  • Chicken stock cube1
  • Black olive slices40 g
  • Feta cheese50 g
  • Fresh parsley15 g

Method

  1. Cook pasta

    • Bring a pot of salted water to a boil.
    • Add rigatoni and cook for 6–8 minutes until al dente.
    • Reserve 2 cups of pasta water.
    • Drain and set aside.

  2. Cook lamb

    • Heat a large non-stick pan over medium-high heat with a drizzle of oil.
    • Add the lamb mince and cook for 3–4 minutes, breaking it up as it browns.
    • Season with salt and pepper.

  3. Add veg

    • Meanwhile, deseed and chop the pepper into bite-sized pieces.
    • Add the diced peppers, zucchini, lemon pepper seasoning and oregano to the pan.
    • Cook for 2–3 minutes until softened.

  4. Add sauce

    • Stir in the tomato passata, 0.5 stock cube and reserved pasta water.
    • Bring to a boil for 2-3 min until slightly reduced.
    • Adjust seasoning to taste.

  5. Add pasta

    • Add the cooked rigatoni and black olive slices.
    • Toss well to coat.

  6. Serve

    • Divide between bowls.
    • Crumble over the feta and pick over parsley leaves.
    • Serve up the Mediterranean Lamb Rigatoni with Olives, Feta and Pre-prepped ingredients!

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