Greek Style Penne Pasta With Lamb And Vegetables
- 2 tablespoons olive oil
- 1 very large onion, halved through root end, cut lengthwise into 1/3-inch-thick slices (about 4 cups)
- 12 ounces medium parsnips, peeled, cut on slight diagonal into 1/4-inch-thick slices (about 4)
- 4 garlic cloves, minced
- 8 ounces ground lamb
- 1 1/4 teaspoons ground cinnamon
- 2 (14 1/2 ounce) cans diced tomatoes with juice
- 12 ounces penne
- 1/2 cup chopped fresh parsley
- crumbled feta cheese
- Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and saute until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and sauteuntil no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.
olive oil, onion, parsnips, garlic, ground lamb, ground cinnamon, tomatoes, penne, parsley, feta cheese
Taken from www.food.com/recipe/greek-style-penne-pasta-with-lamb-and-vegetables-396523 (may not work)