Lamb And Chili Pasta

• 13.25 oz pappardelle
• 1/4 cup extra virgin olive oil
• 1 None medium onion, chopped
• 2 None green zucchini, thinly sliced
• 1 None yellow bell pepper, chopped
• 2 cloves garlic, minced
• 4 None anchovies, finely chopped
• 2 None large red chilies, sliced
• 1 lb lamb loin, thinly sliced
• 4.5 oz cherry tomatoes, halved
• 1/3 cup fresh flat-leaf parsley leaves
• 3 1/3 cups baby spinach

1. Cook pasta in boiling salted water, uncovered, until al dente. Drain, reserving about 1/2 cup pasta water.
2. Meanwhile, heat 2 tbsp oil in a large frying pan, cook onion, zucchini and bell pepper until softened. Add garlic, anchovies and chilies and cook until fragrant. Set aside. Add remaining oil and cook lamb, in batches, until browned all over and cooked to your liking. Add tomatoes, parsley and spinach and cook until spinach wilts.
3. Toss pasta with vegetable mixture, lamb mixture and enough reserved pasta water to coat. Serve immediately.

extra virgin olive oil, onion, green zucchini, yellow bell pepper, garlic, anchovies, red chilies, lamb loin, cherry tomatoes, parsley, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/22472 (may not work)