Lemon Garlic Spaghetti
Combine ground lamb with tasty ingredients like sun-dried tomatoes, sliced pitted olives, capers and garlic, toss with pasta and squeeze in fresh lemon juice at the last minute. With toast on the side, this lemon garlic spaghetti is meaty but still light enough for a summer midday meal.
- 175 grams spaghetti
- 3 tablespoons extra virgin olive oil divided
- 200 grams ground lamb or substitute beef, chicken or turkey
- 3 to 4 cloves garlic minced
- ½ teaspoon chopped dill
- 1 teaspoon ground coriander
- 1 generous pinch cayenne powder
- 3 sun-dried tomatoes in olive oil drained and thinly sliced
- 2 tablespoons sliced pitted black olives green is okay too
- 2 tablespoons capers drained
- 1 tablespoon oil from the jar of sun-dried tomatoes
- juice of one lemon
- chopped parsley to garnish
- grated Parmesan optional
- Cook the spaghetti in salted water until al dente.
- While the pasta cooks, heat two tablespoons of extra virgin olive oil in another pan.
- Add the ground lamb, garlic, dill, coriander and cayenne to the hot oil. Sprinkle generously with salt and pepper. Cook, stirring occasionally, until the lamb is well browned.
- Meanwhile, drain the spaghetti and toss with the remaining extra virgin olive oil.
- To the lamb in the pan, stir in the sun-dried tomatoes, olives, capers and sun-dried tomato oil. Cook just until heated through. Taste and add more salt and pepper, if needed.
- Add the cooked spaghetti to the lamb. Toss to blend.
- Squeeze the lemon juice directly over the cooked dish. Toss a few more times.
- Garnish the spaghetti with lemon garlic sauce with parsley and serve with hot toast.
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