Lamb Pasta Primavera

1/2 pound lean ground American lamb
2 tablespoons shredded Parmesan or Asiago cheese
1/4 teaspoon garlic powder
1 small zucchini, halved lengthwise and sliced (1-1/2 cups)
1-1/2 cups sliced fresh mushrooms
2 cups meatless spaghetti sauce
8 ounces spaghetti or linguini
1/2 cup shredded Parmesan or Asiago cheese

Combine ground lamb, 2 tablespoons cheese and garlic powder. Mix well and form into 24, 3/4-inch balls.
Heat spaghetti sauce in a large saucepan. Add meatballs to sauce; bring to a boil. Reduce heat; cover and simmer five minutes. Stir in zucchini and mushrooms; cook six to eight minutes more or until vegetables are tender.
Cook pasta according to package direction; drain. Serve spaghetti and meatball mixture over pasta; top with remaining cheese.
Yield: 4 Servings
Nutrition information per serving:
Calories: 501
Fat: 17g
Cholesterol: 57mg
Sodium: 867mg

www.bellybytes.com