Lamb and Zucchini Fusilli Tossed with Basil Butter

• 1/4 cup (1/2 stick) butter
• 1/2 cup chopped fresh basil
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 large shallots, chopped
• 8 ounces ground lamb
• 1 pound zucchini, trimmed, grated (about 3 1/2 cups)
• 1/4 cup dry white wine or 2 tablespoons fresh lemon juice
• 1 pound fusilli or other corkscrew pasta
• 3/4 cup grated Parmesan cheese (about 2 1/2 ounces)

1. Melt butter in small saucepan over medium heat.
2. Stir in basil.
3. Set aside.
4. Heat oil in large skillet over medium heat.
5. Add onion and shallots and saute until soft, about 5 minutes.
6. Add lamb; saute until cooked through, stirring occasionally, about 8 minutes.
7. Increase heat to medium-high.
8. Add zucchini and saute until wilted, about 7 minutes.
9. Add wine, reduce heat, and simmer until reduced by half, about 5 minutes.
10. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
11. Drain.
12. Return to pot.
13. Add zucchini-lamb mixture and basil butter to pasta; toss to coat.
14. Season with salt and pepper.
15. Transfer pasta to large bowl.
16. Sprinkle with Parmesan.

butter, fresh basil, olive oil, onion, shallots, ground lamb, zucchini, white wine, fusilli, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/lamb-and-zucchini-fusilli-tossed-with-basil-butter-104952 (may not work)