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Ingredientes
- ½ pound orecchiette* pasta
- ½ pound ground lamb
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3-4 cloves garlic, minced
- ¼ cup heavy cream
- 1 cup sliced large black olives
- 2 cups roughly chopped baby spinach
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2-3 ounces (¼ - ½ cup) crumbled Feta cheese
Direcciones
- Boil orecchiette according to package directions.
- While pasta is boiling, heat a medium skillet heat over low-medium heat. Add lamb, salt and pepper. After about 4 or 5 minutes add the minced garlic. Cook and stir until all of the pink in the lamb is gone - about 3 or 4 more minutes.
- Add cream, bring to a boil and cook for 3 minutes. Remove skillet from heat (keep the meat in the pan).
- When pasta is done, drain and add back to pot. Immediately add the meat mixture, olives, spinach, salt and pepper. Toss constantly until spinach is wilted. Add Feta and stir until combined. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 2 servings | |
| Calories 1438 | |
| Calories from Fat 1331 | 93% |
| Total Fat 148.2g | 185% |
| Saturated Fat 35.55g | 142% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 1093mg | 46% |
| Potassium 433mg | 12% |
| Total Carbs 4.59g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.69g | 1% |
| Protein 25.38g | 41% |
