Ingredients
1 package (8 ounces) small pasta12 ounces ground lamb1 cup chopped onion2 garlic cloves, minced1 tablespoon olive oil1 medium zucchini, quartered and thinly sliced (1-1/4 cups)1 can (14-1/2 ounces) diced tomatoes, undrained1 cup sliced fresh mushrooms3 tablespoons minced fresh basil or 1 tablespoon dried basil1/2 teaspoon pepper1/4 to 1/2 teaspoon seasoned salt1/4 cup sliced ripe olives
Preparation
Cook pasta according to package directions. In a large skillet, cook lamb, onion and garlic in oil over medium heat until meat is no longer pink and vegetables are tender; drain. Set aside and keep warm.
In same skillet, combine the zucchini, tomatoes, mushrooms, basil, pepper and seasoned salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Drain pasta. Add pasta along with olives and lamb mixture to skillet; heat through.
