Skillet Brown Rice Fusilli with Lamb and Feta
  • 1tablespoon olive oil
  • 1 1/2cups chopped onions
  • 1/2pound ground lamb
  • 1teaspoon minced garlic
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 2tablespoons tomato paste
  • 2cups low-sodium chicken broth
  • 1/2teaspoon salt, plus more to taste
  • 1 3/4cups water
  • 3cups (9 ounces) brown rice fusilli (corkscrew pasta) or penne
  • 1 1/2pounds (4 medium) zucchini, halved lengthwise and cut into 1/2-inch chunks
  • 4ounces crumbled feta
  • 3tablespoons chopped fresh mint
  1. Heat oil in a heavy 12-inch sauté pan or high-sided skillet over medium-high heat. Add onion and cook, stirring frequently, until lightly browned, about 3 minutes. Add lamb, garlic, and red pepper flakes. Cook, stirring frequently, until meat is no longer pink, about 2 minutes. Stir in tomato paste and cook 30 seconds more.
  2. Stir in broth, salt, and water. Bring to a boil over high heat. Stir in pasta and cook, uncovered, over medium-high heat for 2 minutes. Add zucchini, cover, and cook for 3 minutes. Uncover and continue cooking, stirring frequently, until pasta is just short of tender. (It usually takes less time than indicated on package.) If mixture becomes thick before pasta is ready, turn off heat, cover, and let sit until pasta is tender but still firm, usually no more than 2-3 minutes.
  3. Turn off heat. Stir in feta and mint, plus salt and pepper to taste.
Recipe Notes
Nutrition Facts
Skillet Brown Rice Fusilli with Lamb and Feta
Amount Per Serving
Calories 377
% Daily Value*
Cholesterol 44mg 15%
Sodium 474mg 20%
Total Carbohydrates 43g 14%
Dietary Fiber 4g 16%
Protein 14g 28%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 377 cal, 40% fat cal, 17g fat, 8g sat fat, 44mg chol, 14g protein, 43g carb, 4g fiber, 474mg sodium