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Lamb pasta with fetta and lemon

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in protein
  • 2 serves veg or fruit

Luscious lamb embraced al dente pasta, harmonizing with tangy feta and a zesty squeeze of lemon - a Mediterranean melody on your plate.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Lamb pasta with fetta and lemon

Ingredients

  • 375g pasta
  • 1/4 cup (60ml) olive oil
  • 1/2 red capsicum, seeded, thinly sliced
  • 150g red Perino tomatoes, halved
  • BBQ lamb, thinly shaved
  • 100g Coles Australian Baby Spinach

Capsicum sauce

  • 1 lemon, zested, juiced
  • 100g Coles Australian Style Fetta, crumbled
  • Lemon wedges, to serve

Nutritional information

Per Serve: Energy: 3903kJ/934 Cals (45%), Protein: 47g (94%), Fat: 47g (67%), Sat Fat: 16g (67%), Carb: 74g (24%), Sugar: 7g (8%), Dietary Fibre: 1g (3%), Sodium: 354mg (18%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.

  2. Step 2

    Meanwhile, heat 1 tbs of the oil in a large frying pan over medium heat. Add the capsicum and cook, stirring, for 3 mins or until capsicum softens. Add the tomato and cook for 3 mins or until tomato softens slightly. Stir in the lamb until heated through.

  3. Step 3

    Add the pasta, reserved cooking liquid, spinach and capsicum sauce to the lamb mixture. Cook, tossing for 2 mins or until spinach wilts and pasta is heated through. Drizzle with lemon juice and remaining oil. Season.

  4. Step 4

    Divide the lamb pasta among bowls. Top with fetta and sprinkle with lemon zest. Serve with lemon wedges.

Recipe tip

COOK. STORE. SAVE
Smart swap:
Have parmesan or goat’s cheese in the fridge already? Either will be a tasty substitute for the fetta in this recipe.

Lamb pasta with fetta and lemon

Lamb pasta with fetta and lemon
  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Ingredients
  • 375g pasta
  • 1/4 cup (60ml) olive oil
  • 1/2 red capsicum, seeded, thinly sliced
  • 150g red Perino tomatoes, halved
  • BBQ lamb, thinly shaved
  • 100g Coles Australian Baby Spinach

Capsicum sauce

  • 1 lemon, zested, juiced
  • 100g Coles Australian Style Fetta, crumbled
  • Lemon wedges, to serve
    Description

    Luscious lamb embraced al dente pasta, harmonizing with tangy feta and a zesty squeeze of lemon - a Mediterranean melody on your plate.

    Method
    1. Step 1

      Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.

    2. Step 2

      Meanwhile, heat 1 tbs of the oil in a large frying pan over medium heat. Add the capsicum and cook, stirring, for 3 mins or until capsicum softens. Add the tomato and cook for 3 mins or until tomato softens slightly. Stir in the lamb until heated through.

    3. Step 3

      Add the pasta, reserved cooking liquid, spinach and capsicum sauce to the lamb mixture. Cook, tossing for 2 mins or until spinach wilts and pasta is heated through. Drizzle with lemon juice and remaining oil. Season.

    4. Step 4

      Divide the lamb pasta among bowls. Top with fetta and sprinkle with lemon zest. Serve with lemon wedges.