Recipe information
Yield
Makes 6 servings
Ingredients
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)
Preparation
Melt butter in small saucepan over medium heat. Stir in basil. Set aside. Heat oil in large skillet over medium heat. Add onion and shallots and sauté until soft, about 5 minutes. Add lamb; sauté until cooked through, stirring occasionally, about 8 minutes. Increase heat to medium-high. Add zucchini and sauté until wilted, about 7 minutes. Add wine, reduce heat, and simmer until reduced by half, about 5 minutes. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add zucchini-lamb mixture and basil butter to pasta; toss to coat. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with Parmesan.
