Whole Wheat and Spinach Spaghetti with Lamb and Parsley
Region: Italy
Category: Pasta with Lamb
Season: Fall
Difficulty: Easy and Quick

This robust dish is very inviting during cool weather.  The flavors are rich and the combination of the two pastas give it real body.  This recipe is inspired by a number of Italian culinary influences.  First, I love the idea of mixing pastas which I first became familiar with in a dish called “straw and grass” from Emilia-Romagna.  Second, I’m a big fan of the earthy taste of the cooking of southern Italy, especially when you mix together lamb, garlic, parsley, and oregano– they’re such naturals.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 25 minutes

3 tablespoons extra-virgin olive oil

1 small red onion, finely chopped

4 garlic cloves, finely chopped

1 3/4 pounds boneless leg of lamb, cut into 1/2-inch pieces or ground lamb

1/4 cup finely chopped fresh parsley

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

6 ounces whole wheat spaghetti

6 ounces green (spinach) spaghetti

1/2 cup freshly grated pecorino cheese and more as needed

1. In a large, earthenware casserole (preferably), heat the olive oil over medium-high heat, then cook the onion and garlic until translucent, stirring frequently so the garlic doesn’t burn.  Add the lamb and cook until brown, firm, and tender to the bite, tossing the pieces so they cook evenly, about 10 minutes.  Add the parsley, oregano, and season with salt and pepper, cook for 5 more minutes.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the casserole and toss well with the lamb, add the pecorino cheese, and toss again and serve hot.

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Posted: 12/20/2006