Lamb and Portabella Rigatoni Recipe

Lamb and Portabella Rigatoni

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Servings: 6 

Estimated Total Preparation Time: 45 minutes


This delicious pasta combines the flavors of lamb and portabella mushrooms with some “secret” ingredients (like pineapple juice!) to give it some added zing.

Recipe Nutritional Information:

Calories per Serving: 537

Total Protein per Serving: 29 grams

Total Carbs per Serving: 63 grams

 Total Fat per Serving: 18 grams

Saturated Fat per Serving: 8 grams

Total Fiber per Serving: 3 grams

Recipe Ingredients:

1 lb lamb loin chops, with fat trimmed, uncooked

½ tsp seasoning salt

2 cups diced portabella mushrooms, ¾ inch thick

3 tbsp soy sauce

2 cups water

3 tbsp pineapple juice

1 tbsp crushed garlic (two cloves)

2 tbsp ginger

4 oz reduced-fat cream of mushroom soup

1 lb rigatoni pasta, uncooked

Preparation:

Bring salted water to boil in large pot, following cooking instructions on pasta package. 

Heat a large skillet on medium-high. Add lamb. Add salt and pepper. Cook lamb approximately 5 minutes each side.  Lamb may be pinkish, but should not be raw in center. Set lamb aside. 

Add rigatoni to pot. In the same skillet used for the lamb, add soy sauce, water, pineapple juice, garlic, and ginger. Bring to boil, then reduce heat to medium, add cream of mushroom soup and simmer. Add portabella mushrooms, mixing occasionally. 

Cut lamb off of bones and dice into small cubes, approximately ½-inch thick. Add lamb to sauce and pour over drained pasta.

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