- 1 (8 ounce) package small pasta
- 12 ounces ground lamb
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 medium zucchini, quartered and thinly sliced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup sliced fresh mushrooms
- 3 tablespoons minced fresh basil
- 1/2 teaspoon pepper
- 1/4 teaspoon seasoned salt
- 1/4 cup sliced ripe olives
- 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.