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. Source: EatingWell Magazine, March/April 2017

Breana Killeen


Ingredient Checklist


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.



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; 16.2 g total fat; 5.6 g saturated fat; 60 mg cholesterol; 444 mg sodium. 685 mg potassium; 42.2 g carbohydrates; 6.1 g fiber; 3 g sugar; 24.5 g protein; 3568 IU vitamin a iu; 14 mg niacin equivalents; 22 mg vitamin c; 118 mcg folate; 109 mg calcium; 4 mg iron; 119 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
Used twice the spices and a little less water more salt and some pepper. This was very good. Read More