I eat a lot of pasta. Probably more than I’d like to admit. But in my defense, on nights where I don’t get home until 8:30 (which happens more often than not), it’s an understandable go-to — the easiest and quickest option after a 12-hour work day when I’m starving and have little patience for anything else. Let’s just say I’m thankful for whole wheat pasta — it makes me feel a smidge less guilty about all my late night pasta binges.
Unfortunately, I also tend to get bored pretty quickly, which means I’m always looking for ways to mix up my pasta recipes. So when I saw this recipe on Leek Soup (who, by the way, has a beautiful blog — you should check it out), I immediately bookmarked it. The Moroccan flavor combinations really appealed to me, especially the lamb and olives. Better yet, it’s incredibly easy to make and packs some serious, serious flavor. An absolute treat after a long night at work…or any other night.
It’s definitely one of my new favorites.
Whole Wheat Spaghetti with Lamb and Mint
From Leek Soup
What you need:
- Olive oil
- 1 shallot, thinly sliced
- 3 cloves of garlic, minced
- 2 leeks, washed, halved lengthwise and sliced, white and tender green parts
- 1 pound ground lamb
- 1 tablespoon ground cumin
- 1 can chopped tomatoes, drained
- 2 tablespoons tomato paste
- 2 teaspoons sea salt
- 1 teaspoon black pepper, freshly ground
- 1 pound whole-wheat spaghetti
- 1/2 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
- A handful of oil cured black olives
- In a large pan or skillet, heat olive oil over medium heat. Add shallot and leeks and cook until softened. Add garlic and cook for a minute, stirring to prevent burning.
- Add the lamb and cumin and cook until the meat is no longer pink.
- Add the diced tomatoes, tomato paste, salt and pepper. Stir to combine, then cover and simmer for about 15 minutes.
- Meanwhile, cook pasta in boiling salted water until just al dente.
- Using tongs, carefully fold cooked spaghetti one batch at a time into the skillet with the sauce, making sure each batch is well coated before adding the next.
- Serve topped with chopped mint, feta and olives.