Thyme for Cooking

Seasonal Weekly Menus & Shopping Lists

Healthy Food          Fresh Ingredients          Simple Recipes

 Home  Seasonal Menus  Recipe Index Cooking Tips  Blog

Menu Plan for Spring II: Week 5, Monday

Pasta with Lamb and White Beans leftovers

Cooking time: 25 minutes for menu          Cooking schedule: see below for instructions

    Easter dinner leftovers - toss with some pasta, add some green garlic, cherry tomatoes and a a bit of feta: Easter Monday dinner is served.

Pasta with Lamb and White Beans, Greek Style

Total time: 25 minutes
     Originally made with leftover lamb, this could as easily be made with fresh ingredients.  The cherry tomatoes and green garlic add a touch of spring, and just enough 'tomato' flavor.  The feta and dry-cured olives add the taste of Greece.

 Ingredients: 

• 2 cups leftover lamb  or raw lamb cut into pieces
• 1 1/2 cups (12oz, 360gr) white beans  or 15oz (450gr) can or jar, drained and rinsed
• 1 carrot
• 1 rib celery
• 4 - 5 green garlic,  about 1/2 cup, sliced  substitute 4 green onions, sliced, and 1 clove garlic, minced
• 1 cup (4oz, 10gr) cherry tomatoes
• 3oz (90gr) feta
• 1/3 cup dry-cured Greek black olives
• 2 tsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 cup (4oz, 120ml) chicken stock
• 1 1/4 cups (4.2oz, 125gr) pasta - penne, rigatoni

 Instructions:

• Cook pasta according to package directions, drain.
• Roughly chop carrot, celery.
• Cut the lamb into bit-size pieces.
• Trim and thickly slice green garlic.
• Cut the cherry tomatoes in half.
• Cut the olives in half.
• Cut the feta into small cubes.
• Heat the oil in a large nonstick skillet. 
• Add the carrot, celery, (lamb if it's raw) and sauté until tender, about 5 minutes. 
• Add the green garlic and sauté 3 minutes longer. 
•  Add the cooked lamb, stock, beans, herbs and bring to a simmer. 
• Add pasta, tomatoes, olives and feta, heat through.
• Serve.

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, pot and colander for pasta Put water on high heat for pasta Roughly chop carrot, celery Sauté carrot, celery.. Lamb if raw Cut lamb if leftover Trim, slice green garlic Cut tomatoes

Cut olives Cut or crumble feta Add green garlic to skillet, sauté Start to cook pasta Add cooked lamb, stock, beans, herbs, simmer      Wait for pasta Drain pasta, add to skillet Add tomatoes, olives, feta Heat through Serve

Share this:

----------------------

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

© All text and images are copyright © 2010 - 2024 Thyme for Cooking.  All rights reserved unless otherwise indicated