Lamb Ragout with Angel Hair Pasta

Quick and fresh

Quick and fresh

Fresh kale and grape tomatoes and ground lamb.

Oh my.

Angel Hair with Lamb and Kale

  • 1/2 lb ground lamb
  • 4 cups slivered kale leaves
  • 10-12 grape tomatoes halved
  • 1 summer squash diced small
  • 4 cloves garlic minced
  • 2 tbsp chopped fresh oregano
  • 1/2 cup dry white wine
  • 1 lb angel hair pasta
  • Salt/pepper

In a large saute pan melt 2 tbsp butter over medium heat. Saute garlic until fragrant then add squash. Saute until squash begins to brown. Meanwhile cook pasta in boiling salted water to aldente, drain and set aside reserving 1/2 cup cooking liquid.  Add lamb and brown breaking meat into small bits. Season with salt, pepper and oregano. Add kale and wine and cook down until thickened. Add tomatoes and season to taste. Add pasta to pan. Stir to coat in sauce and add reserved liquid if necessary. Serve coated in romano.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Lamb, Recipes and tagged , , , . Bookmark the permalink.

4 Responses to Lamb Ragout with Angel Hair Pasta

  1. ohlidia says:

    Oh my! Looks oh-so-delish!!

  2. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  3. Never think to serve lamb with pasta – why the heck not, it looks great!

  4. Raymund says:

    That is a beauty!

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