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Active time
30 minutes
Total time
45 minutes
8 Servings

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

  1. Heat a 12-inch skillet with 2 tablespoons of canola oil. Bring a large pot of water to boil.
  2. Season lamb with salt and pepper, and sear over medium heat, turning every 2 minutes until browned on each side. Set lamb aside on a plate.
  3. Turn heat down to medium low and add onion, carrots, turmeric, and cinnamon. Sauté for 3 minutes. Add lamb, zucchini, tomato, raisins, almonds, and ginger to the skillet and cook for 5-10 minutes, until vegetables are tender.
  4. Meanwhile, cook the pasta in the pot of boiling water according to the directions, and drain. 
  5. In a large serving bowl, combine pasta and lamb mixture. Garnish with chopped fresh parsley.

Recipe and photo courtesy of Barilla


Calories: 350
Fat: 19g
Saturated Fat: 6g
Sodium: 360mg
Carbohydrate: 29g
Fiber: 4g
Protein: 15g

Yield: 8 Servings

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