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Orecchiette with Lamb and Asparagus

Orecchiette with lamb and asparagus is a quick and cozy pasta dinner. Tender pasta cups hold juicy lamb, fresh green asparagus, and a touch of lemon and cheese. It is full of flavor, simple to make, and perfect for busy nights at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz orecchiette pasta
Lamb and Vegetables
  • 1 lb ground lamb
  • 1 bunch fresh asparagus trimmed and cut into small pieces
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1/4 tsp crushed red pepper flakes optional
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1 tsp lemon zest
  • salt to taste
  • black pepper to taste

Equipment

  • Large Pot
  • Large Skillet

Method
 

  1. Bring a large pot of salted water to a boil. Cook the orecchiette according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground lamb and cook, breaking it apart with a spoon, until browned and fully cooked, about 6 to 8 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped asparagus and cook for 3 to 4 minutes, until tender but still bright green.
  4. Season with salt, black pepper, and crushed red pepper flakes if using.
  5. Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss well to combine and create a light sauce that coats the pasta.
  6. Remove from heat and stir in the lemon zest and grated Parmesan. Toss again, taste, and adjust seasoning if needed. Serve hot with extra Parmesan on top.

Notes

You can substitute zucchini, spinach, or peas for the asparagus. For a Greek inspired twist, add crumbled feta and fresh oregano. Leftovers keep well in the refrigerator for up to 3 days; reheat gently with a splash of water to loosen the sauce.