A few stirs with a wooden spoon and only one pot--that's all you need for this quick weeknight pasta recipe. As the starch cooks off into the pasta water, it creates a creamy sauce to coat your vegetables and meat.

Breana Killeen
Source: EatingWell Magazine, March/April 2017

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Recipe Summary

active:
35 mins
total:
40 mins
Servings:
5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pasta, lamb, spinach, tomatoes, onion, garlic, tahini, cumin, oregano and salt in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with feta.

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Tips

Tips: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Sadaf is one of our favorite brands--it's nutty, creamy and never bitter.

Nutrition Facts

400 calories; protein 24.5g; carbohydrates 42.2g; dietary fiber 6.1g; sugars 3g; fat 16.2g; saturated fat 5.6g; cholesterol 59.8mg; vitamin a iu 3568.4IU; niacin equivalents 13.5mg; vitamin b6 0.4mg; vitamin c 21.9mg; folate 118mcg; calcium 109.2mg; iron 4.5mg; magnesium 119.1mg; potassium 685.1mg; sodium 443.7mg; thiamin 0.4mg; calories from fat 145.7kcal.
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Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/05/2018
Like a previous reviewer I also used much more spices including red pepper and reduced the water. I also subbed leftover chicken broth in place of the water and used about 3.25 cups which gave the pasta a soupy look. You could easily reduce water/broth to 3 cups probably less. It was a very tasty meal. Read More
Rating: 5 stars
03/19/2018
Used twice the spices and a little less water more salt and some pepper. This was very good. Read More
Rating: 4 stars
12/07/2020
It was good - kind of an upscale, homemade Hamburger Helper. My grocery was out of ground lamb so I used 80% lean ground beef. As others suggested, I doubled the cumin and oregano but also added a quarter teaspoon of cayenne pepper. I subbed low sodium chicken stock for water and only needed 3 cups. Finally, I waited to add the spinach until after boiling - just folded into the pasta as it was settling and was plenty to wilt the spinach. Not sure if I would make it again - it was super quick and easy, but not particularly exciting. Read More
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