The twists and spirals of cellentani pasta capture and hold all of the delicious elements of this Moroccan-inspired sauce, flavored with lamb shoulder, turmeric, cinnamon, and ground ginger. Enjoy with a green salad or roasted vegetables. If you can’t find whole grain cllentani, try rotini.
1 (16 ounce) box cellentani pasta, preferably whole grain
2 tablespoons canola oil
1 pound lamb shoulder, cut into 1 ½ inch cubes
2 teaspoons salt
½ teaspoon black pepper
1 ½ cups onion, diced
1 ½ cups carrot, diced
¼ teaspoon turmeric
Pinch cinnamon
1 ½ cups zucchini, diced
1 ½ cups tomatoes, diced
2 tablespoons raisins
2 ounces sliced almonds
½ teaspoon ground ginger
1 tablespoon chopped fresh parsley
Recipe and photo courtesy of Barilla.
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