Pasta Lamb Skillet

• 1 package (8 ounces) small pasta
• 12 ounces ground lamb
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 medium zucchini, quartered and thinly sliced (1-1/4 cups)
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup sliced fresh mushrooms
• 3 tablespoons minced fresh basil or 1 tablespoon dried basil
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon seasoned salt
• 1/4 cup sliced ripe olives

1. Cook pasta according to package directions. In a large skillet, cook lamb, onion and garlic in oil over medium heat until meat is no longer pink and vegetables are tender; drain. Set aside and keep warm.
2. In same skillet, combine the zucchini, tomatoes, mushrooms, basil, pepper and seasoned salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Drain pasta. Add pasta along with olives and lamb mixture to skillet; heat through.

pasta, ground lamb, onion, garlic, olive oil, zucchini, tomatoes, mushrooms, fresh basil, pepper, salt, olives

Taken from www.tasteofhome.com/recipes/pasta-lamb-skillet/ (may not work)