Lamb Pasta Primavera
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INGREDIENTS 1/2 pound lean ground lamb
2 tablespoons shredded Parmesan or Asiago cheese
1/4 teaspoon garlic powder
1 small zucchini, halved lengthwise and sliced (1-1/2 cups)
1-1/2 cups sliced fresh mushrooms
2 cups meatless spaghetti sauce
8-ounces spaghetti or linguine
1/2 cup shredded Parmesan or Asiago cheeseCombine ground lamb, 2 tablespoons cheese and garlic powder. Mix well and form into 24 (3/4-inch) balls. Heat spaghetti sauce in a large saucepan. Add meatballs to sauce; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in zucchini and mushrooms; cook 6 to 8 minutes more or until vegetables are tender.
Cook pasta according to package directions; drain. Serve spaghetti and meatball mixture over pasta; top with remaining cheese.
Serves 4