Cumin-Spiced Lamb and Mint Penne with Feta Crumbles
Ground lamb seared with toasted cumin tosses with penne, fresh mint, and tangy feta crumbles.
Dietary
Nut free, Halal
Allergens
Dairy, Wheat, Red meat
This weeknight pasta pairs browned cumin-spiced lamb with bright mint and salty feta for a Mediterranean-leaning dinner. A splash of lemon and olive oil loosens the sauce while cherry tomatoes add juicy contrast. It comes together in under an hour and works well for a casual dinner or make-ahead lunch.
Ingredients
- 12 ounces penne pasta
- 1 pound ground lamb
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 3 garlic cloves, minced
- 1 small yellow onion, diced
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mint leaves, chopped
- 3/4 cup feta cheese, crumbled
- 1 lemon, zested and juiced
- 1/2 cup reserved pasta water
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
Method
-
Bring a 6-quart saucepan of salted water to a boil. Add the penne and cook until al dente, according to package directions.
-
Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
-
Heat the olive oil in a 9-inch skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent.
-
Add the garlic and cook until fragrant, about 1 minute.
-
Add the ground lamb, cumin, coriander, and red pepper flakes to the skillet. Break up the meat with a spoon and cook, stirring occasionally, until browned and no longer pink, about 8 minutes.
-
Drain any excess fat from the skillet, then stir in the halved cherry tomatoes and cook until just softened, about 2 minutes.
-
Add the cooked penne to the skillet along with the reserved pasta water, lemon zest, and lemon juice. Toss to combine and coat the pasta evenly.
-
Season with salt and black pepper to taste, then remove from heat and fold in the chopped mint.
-
Divide among bowls and top with crumbled feta before serving.
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Cumin-Spiced Lamb and Mint Penne with Feta Crumbles
This weeknight pasta pairs browned cumin-spiced lamb with bright mint and salty feta for a Mediterranean-leaning dinner. A splash of lemon and olive oil loosens the sauce while cherry tomatoes add juicy contrast. It comes together in under an hour and works well for a casual dinner or make-ahead lunch.
40 min 4 servings 612 cal
Ingredients
- 12 ounces penne pasta
- 1 pound ground lamb
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 3 garlic cloves, minced
- 1 small yellow onion, diced
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mint leaves, chopped
- 3/4 cup feta cheese, crumbled
- 1 lemon, zested and juiced
- 1/2 cup reserved pasta water
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
Method
- 1
Bring a 6-quart saucepan of salted water to a boil. Add the penne and cook until al dente, according to package directions.
- 2
Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- 3
Heat the olive oil in a 9-inch skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent.
- 4
Add the garlic and cook until fragrant, about 1 minute.
- 5
Add the ground lamb, cumin, coriander, and red pepper flakes to the skillet. Break up the meat with a spoon and cook, stirring occasionally, until browned and no longer pink, about 8 minutes.
- 6
Drain any excess fat from the skillet, then stir in the halved cherry tomatoes and cook until just softened, about 2 minutes.
- 7
Add the cooked penne to the skillet along with the reserved pasta water, lemon zest, and lemon juice. Toss to combine and coat the pasta evenly.
- 8
Season with salt and black pepper to taste, then remove from heat and fold in the chopped mint.
- 9
Divide among bowls and top with crumbled feta before serving.
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