Lamb And Zucchini Fusilli Tossed With Basil Butter

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1/2 cup	73g / 2.6oz	Chopped fresh basil
2 tablespoons	30ml	Olive oil
1		Onion - chopped
3		Shallots - chopped (large)
8 oz	227g	Ground lamb
1 lb	454g / 16oz	Zucchini - trimmed, and
		Grated - (abt 3 1/2 cups)
1/4 cup	59ml	Dry white wine
		= (or 2 tbspns fresh lemon juice)
1 lb	454g / 16oz	Fusilli or other corkscrew pasta
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	109g / 3.8oz	Grated Parmesan cheese (abt 2 1/2 oz)

Recipe Instructions

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 saute until soft, about 5 minutes. Add lamb; saute until cooked through, stirring occasionally, about 8 minutes.

Increase heat to medium-high. Add zucchini and saute 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.

This recipe yields 6 servings.

Source:
Bon Appetit, April 2001

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